Jalyn Rosser: Executive Chef
What or who inspired you to pursue a career in the culinary arts?
My grandmother was my biggest influence. She could prepare a full four-course meal with ease, and her passion for cooking left
a lasting impression on me.
The recipes and work ethic she passed down continue to shape my approach in the kitchen today.
Could you share some highlights from your culinary journey so far?
I began cooking at 16 at McDonald’s, where I learned consistency and discipline. I spent six years at Red Lobster developing my skills in a high-volume environment. I later joined Crown Sterling, advancing from Sous Chef to Head Chef. After time at Iron & Ale and a brief return to Red Lobster, I found my home at Fleming Mountain Grill, where I continue refining my craft and leadership.
In your opinion, what makes a great dish?
A great dish is rooted in quality ingredients, proper technique, and intention. It doesn’t need to be complex—just well-executed and thoughtful. When there’s pride behind it, that translates directly to the guest.
What can people expect when they have your food?
Guests can expect bold, elevated flavors built on fresh ingredients and a refined steakhouse foundation. My goal is to deliver dishes that feel both familiar and memorable.
Who are some chefs or culinary figures that have influenced you the most?
Chefs like Bobby Flay, Guy Fieri, and Gordon Ramsay have all influenced me. Each brings a distinct style and strong identity, which inspires me to bring the same clarity and confidence into my own kitchen.