Leluia Hall Chef Chris Rogienski’s Culinary Journey to BBQ Brunch

In this episode of the Low and Slow Barbecue Show, meet Chef Chris Rogienski, the executive chef behind Leluia Hall, one of Charlotte’s standout dining destinations.

Known for blending elevated steakhouse classics with coastal seafood influences, Leluia Hall has quickly become part of the city’s evolving food scene. During the conversation, Rogienski shares insights into his culinary journey, his philosophy on menu development, and the inspiration behind the restaurant’s signature dishes.

Located in a renovated historic church, Leluia Hall offers a modern surf-and-turf dining experience built around prime and Wagyu meats, fresh seafood, oysters, and seasonal produce.

Rogienski helped develop the restaurant over a 32-month concept and research phase, testing and refining dishes repeatedly to perfect the final menu. 

Before leading Leluia Hall, Rogienski served as the opening executive chef at Supperland, a restaurant recognized by Bon Appétit as one of the country’s best new restaurants. His background includes early culinary competitions, training at the Culinary Institute of America, and experience cooking in New York before settling in North Carolina.

In the interview, Rogienski discusses how Charlotte’s food scene expanded dramatically over the past decade. As more chefs experiment with high-quality ingredients and regional flavors, restaurants like Leluia Hall push the city toward national culinary recognition.

Rogienski highlights his passion for brunch and barbecue culture. His approach focuses on mastering the basics — perfectly cooked eggs, house-made sausage, and scratch recipes — while elevating them with technique and local ingredients.

For events like the Carolina Barbecue Festival’s “Brisket and Biscuits” brunch, he combines Southern traditions with creative twists such as blue-corn masa tostadas and smoked sausage pairings.

Ultimately, Rogienski says what drives him most is the human connection: watching guests enjoy a meal and mentoring kitchen staff who grow into skilled chefs.

Key Takeaways from the Interview

• Leluia Hall’s concept: A refined surf-and-turf restaurant in a renovated church featuring Wagyu beef, fresh seafood, and seasonal ingredients.
• Chef Chris Rogienski’s journey: From culinary competitions and CIA training to opening several major Charlotte restaurants.
• Menu development: The Leluia Hall team spent nearly three years refining recipes before opening.
• Charlotte’s rising food scene: Rogienski believes the city is rapidly gaining national culinary recognition.
• Cooking philosophy: Focus on mastering fundamentals while using high-quality ingredients and modern techniques.

This episode of The Low & Slow Barbecue Show is sponsored by Carolina Barbecue Festival, April 17-18 at Victoria Yards in uptown Charlotte. 30+ pitmasters from the Carolinas and beyond celebrate the traditions of whole hog barbecue while supporting Operation BBQ Relief.

Reserve your tickets today for the Kickoff, the Festival, or a full weekend of barbecue.