(MILWAUKEE, WI; August 25, 2016)-The Iron Horse Hotel (500 W. Florida St.) announces the appointment of Executive Chef Joshua Rogers along with refreshing updates to summer menus at Smyth and Branded. Rogers combines traditional techniques with a contemporary approach, while keeping in mind the philosophy of honest cooking-sustainable sourcing with intention.

"I believe that simplicity can be very satisfying and successful, and I'm thrilled to create a new culinary vision for The Iron Horse Hotel," Rogers notes. "From each ingredient to every plated dish and all the steps in between, I aspire to lead by example to show my team that I am with them every step of the way."

Prior to joining Smyth at The Iron Horse Hotel, Rogers held the role of sous chef at Cheeca Lodge and Spa, where he honed his culinary expertise under nationally acclaimed, James Beard nominated Chef Dean James Max. Rogers later joined The Fairmont Hotel San Francisco as chef de cuisine, where he mastered his skills at engineering each menu and developing recipes. He also excelled in the role as chef de cuisine at the Fairmont Peace Hotel in Shanghai, China. In 2014, Rogers moved back to the States, where he accepted the position as executive sous chef at Nantucket Island Resorts in Massachusetts.

Rogers's goal for consistent high-quality results is accomplished through the deep passion he has for his career as well as the calm demeanor and leadership he brings to his culinary team. Rogers's menu is influenced by the seasons and local surroundings and created with the intention of simplistic techniques to preserve the flavor of simple ingredients.

For more information, please visit smythrestaurant.com or call 414.831.4615.