OUR STORY
TBD Foods was started in 2014 with a passion for bringing good people together to share good food and a tax return. Our Chef and Owner, Terence Rogers, started hosting pop-up dinner parties out of his apartment in Somerville, MA with the hopes that it would one day turn into a food truck. To Terence’s delight, the dinners were very popular and people started to hire him to cook at events and private dinners. As TBD Foods began to excel in the personal chef and catering world, Terence decided to follow his clients’ needs and put the food truck on hold.
After serving hundreds of guests in the Boston area, TBD Foods and our owners moved to the Rockies in 2016 continuing with their dream. TBD Foods Personal Chef and Catering continues to provide guests in the Front Range with delicious local and sustainable meals for events ranging from an intimate tasting dinner for two up to a large 150 person weddings.
As Terence continued to cook fine-dining meals for his community in Denver, he started to think about creative ways to use the scraps (imperfect pieces or ingredients that often go uneaten) in other delicious food. In 2020, TBD Foods opened its first brick and mortar location in City Park West, Sullivan Scrap Kitchen, with a focus on creating a unique and delicious dining experience, while reducing food waste and promoting sustainability.
OUR TEAM
Terence Rogers is the Chef and Owner of Sullivan Scrap Kitchen and the TBD Foods family. Terence has over 13 years of experience working in a variety of kitchens. Terence has slug pizzas in Vermont, created sandwich masterpieces on food trucks in Boston and Denver, and cooked farm-to-table fine-dining meals in Boston, New York, and Denver under award-winning chefs.
Not always thinking food was in his career path, Terence attended Bridgewater State University in Boston, where he majored in economics. During a business class his senior year, Terence created his first business plan for a food truck. After graduating, Terence moved up to Vermont to be a ski bum. He stumbled upon a job in a local pizza shop and after a brief interview over a beer, he was thrown onto the pizza line and was forever hooked on the chaos, complexity, and creativity of working in a kitchen.
Holly Adinoff is our Events Manager. With a master’s in counseling and years of experience in the nonprofit world, opening and operating a restaurant was nowhere on Holly’s radar. Then she met Terence in 2012. Terence perfected homemade pesto gnocchi and ice cream- everything changed. 9 years later, they were married in Breckenridge, CO with close family and friends.
Over the years, Holly has become an integral part of the TBD Foods family. Holly is the Event Manager of TBD Foods and is the General Manager for Sullivan Scrap Kitchen. Holly is excited to lead the front of house team in welcoming hospitality, develop new team members, and engage the Denver community in sustainability practices. She looks forward to helping you plan an amazing event!