Food & Beverage Manager
Roggers has been a food enthusiast from a tender age, having grown up in the farming regions of the Rift Valley, cooking over firewood in his mother’s mud-walled kitchen. With years of experience in culinary and bar management, he is a passionate and detail-oriented professional who excels at creating memorable and creative dining experiences. His hospitality interests remain deeply tied to his roots, as he explores sustainable sourcing, farm-to-table practices, global cuisines, organic ingredients, and the art of storytelling through food and drink. A natural people person, Roggers enjoys participating in culinary expos, experimenting with modern techniques, and blending in tradition for menu development and bar curation.
“I joined the Cottar’s team as a radio operator where my father Francis Were was in service for many years. I was later shifted to camp accounts, which is the position I still hold to date.”
