02/19/2026
Hi, Iβm Derek!
With five years of Rogues Over the Top Pierogi coming up, it feels like the right time to reintroduce myself.
I grew up in Kent, Ohio β corn, mayo, tomato sandwiches on white bread, and pierogi at every gathering. Nothing refined. Just home.
Before handing you dumplings from a tent in a parking lot or trailer window, I trained seriously. I graduated Valedictorian from Le Cordon Bleu in Pittsburgh, then completed a three-year apprenticeship at The Greenbrier β long days, high standards, classical technique, mental and physical discipline.
14-hour shifts where details still mattered at hour 15. Hour 20.
The rule: get better or get out.
12 of us started. 3 of us finished.
For years I thought Iβd open a restaurant. But when the movie Chef came out, mobility and ownership hit differently.
Austin became home. I spent six years in hotels, worked up to Executive Chef, and helped reopen my property during the pandemic. It was respected. It was stable. It wasnβt mine.
So in spring 2021, I stepped off. Cashed out. No safety net.
When choosing a concept, I didnβt want to chase trends or build another vibe-driven idea. Austin has plenty of those. And it already does BBQ and tacos extremely well. I wanted to cook something that felt like home.
So I started a pierogi company in Central Texas.
Some days that feels bold. Some days it feels reckless. Most days it feels like both.
Five years in, itβs pride and pressure. Early mornings. Financial stress. Mechanical chaos (two wheels fell off my truck last year while driving β separate incidents). But itβs also someone saying it tastes like their grandmotherβs kitchen. A Midwesterner lighting up at the menu. Building something with my own hands with people I respect and love.
This isnβt nostalgia for profit. Itβs training, heritage, and stubborn belief.
Itβs me.
Nice to meet you π
See you at the window,
Derek
P.S. Before kitchens, I was a professional drummer and teacher for five years. If you want to jam, Iβm down π€