Chef Roger Black brings an exciting enthusiasm for his craft to the Ten Ten kitchen. A native of Pasadena, MD, Black found his passion early on when he learned to cook with his father. He worked his way up in kitchens in Maryland and Arizona, with a haitus spent in the Army, and eventually became executive chef of Severna Park’s Woodfire Grill. After leaving the Woodfire Grill, he worked for two years at the Baltimore Country Club before joining the Bagby Restaurant Group in 2012. He takes great pride in making ingredients in-house, such as his Ten Ten sauerkraut and corned beef, and highlighting seasonal produce throughout his well-refined contemporary American cuisine.