Her Story
About Savannah
Savannah Rogers is a culinary and hospitality professional serving as Regional Director of Culinary at Discovery Management Group, where she oversees culinary programs across more than 100 senior living communities. Her passion for cooking began in her grandmother’s kitchen, inspiring her to pursue formal culinary training at Johnson & Wales University, where she earned an Associate of Science in Culinary Arts. She began her professional journey at the Four Seasons in Dallas, Texas, gaining experience in various hospitality roles, including bartending, pastry, and culinary operations. With a diverse background spanning catering, sales, and food service management, Savannah has developed a well-rounded understanding of the hospitality industry. Throughout her career, Savannah discovered a particular passion for senior living dining, recognizing the profound impact that thoughtfully prepared meals can have on residents’ quality of life. Her experience in luxury senior living, including memory care, inspired her to explore creative culinary techniques and personalized dining approaches that make meals more enjoyable and accessible. In her leadership role, she oversees culinary operations, budgeting, food quality standards, team training, and mentorship. She also developed the DMG Chef Showdown, an initiative that celebrates culinary talent, encourages creativity, and gives chefs opportunities to showcase their skills. Through collaborative menu development, standardized procedures, and hands-on training, she works to strengthen culinary teams and elevate dining experiences across the communities she serves. In addition to her regional leadership responsibilities, Savannah is the chef and owner of Priorities Enterprises LLC, a business she established during the COVID-19 pandemic to continue sharing her culinary talents through private chef services, customized catering, specialty pastries, meal planning, and event coordination. As she continues to advance in her career, she remains committed to developing future culinary leaders and creating meaningful experiences through food, storytelling, and hospitality. Savannah believes that authentic leadership extends beyond measurable achievements and is defined by the positive impact one leaves on others. Guided by her commitment to authenticity, teamwork, and continuous growth, she strives to leave every environment better than she found it while inspiring others to pursue their ambitions with confidence.
Her Interview
Ten minutes with Savannah
01What do you attribute your success to?
I attribute my success to my passion for culinary arts, adaptability, and willingness to embrace new opportunities. From my early experiences in my grandmother’s kitchen to leading culinary programs across more than 50 communities, I have learned the importance of creativity, perseverance, and continuous growth. I am especially motivated by the opportunity to enhance people’s lives through food, mentor emerging culinary professionals, and build strong teams. I believe true success is measured not only by professional achievements but also by the positive impact I make on others.
02What’s the best career advice you’ve ever received?
The best career advice I’ve received comes from the strong role models and mentors who taught me that effective leadership is built on confidence, consistency, and respect rather than intimidation. My mother showed me the importance of leading by example, while my mentor, K.O. Velasquez, taught me that you don’t have to be the loudest person in the room to make a difference. These lessons continue to shape my leadership style, inspiring me to support, mentor, and empower others to recognize their potential and grow professionally.
03What advice would you give to young women entering your industry?
I would encourage young women to go for it, believe in themselves, and never let a male-dominated industry intimidate them. Don’t be afraid to be the underdog; use it as motivation to prove your abilities and show what you bring to the table. I’ve found that being underestimated can be an advantage because it gives you the opportunity to demonstrate your skills and experience. Trust yourself, embrace the challenge, and go for it.
04What are the biggest challenges or opportunities in your field right now?
I believe the biggest challenges in hospitality are demanding schedules, high expectations, and the need to adapt to constant change. The COVID-19 pandemic taught me the importance of resilience and creativity, inspiring me to establish my own business when my previous role ended unexpectedly. I see significant opportunities in transforming senior living dining through personalized menus, innovative food presentation, and individualized nutrition. Developing skilled culinary teams and mentoring future leaders are also essential to the industry's growth. Ultimately, I believe success comes from balancing innovation and operational excellence with compassion and meaningful human connection.
05What values are most important to you in your work and personal life?
Authenticity is one of my core values, along with making a positive impact wherever I go. I believe in leaving everything better than I found it, whether in my professional responsibilities or everyday interactions. To me, even the smallest acts of consideration matter, and I strive to approach both my work and personal life with genuine intentions and a commitment to making the world a better place.
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