{"id":777475,"date":"2025-11-22T14:00:00","date_gmt":"2025-11-22T22:00:00","guid":{"rendered":"https:\/\/www.palmspringslife.com\/?p=777475"},"modified":"2025-11-21T14:28:51","modified_gmt":"2025-11-21T22:28:51","slug":"chef-nyitre-rodgers-elevates-the-menu-at-the-edge-steakhouse","status":"publish","type":"post","link":"https:\/\/www.palmspringslife.com\/restaurants\/chef-nyitre-rodgers-elevates-the-menu-at-the-edge-steakhouse\/","title":{"rendered":"Chef Nyitre Rodgers Elevates the Menu at The Edge Steakhouse"},"content":{"rendered":"\n[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]

Lo<\/span>ng before <\/span>she stepped into a professional kitchen, Nyitre Rodgers already had a guiding culinary philosophy. <\/span><\/p>\n

At dinner one night in Aruba with friends, she watched a companion push ingredients from her entr\u00e9e to the side, as if removing the decoration. Rodgers, incredulous, leaned in: \u201cWhy are you not eating that? It\u2019s on the plate for a reason.\u201d <\/span><\/p>\n

The moment revealed a conviction she hadn\u2019t yet verbalized: Every element on a dish matters. <\/span><\/p>\n

Years later, that early instinct shapes Rodgers\u2019 work as chef de cuisine at The Edge Steakhouse<\/a> at The Ritz-Carlton, Rancho Mirage<\/a>. <\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/cdn.palmspringslife.com\/media\/2025\/11\/12225037\/ps_life_edge_steakhouse_ritz-carlton_0623-cc.jpg” title_text=”ps_life_edge_steakhouse_ritz-carlton_0623 cc” _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”891ded8d-bfb6-4883-9783-3a50da9dba2e” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

<\/i>Chef de cuisine Nyitre Rodgers.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

\u201cSometimes you get a dish with a branch or some random leaf on top, and you wonder, what\u2019s the point of that?\u201d she says, laughing. \u201cWell, I don\u2019t do that. If it\u2019s on the plate, it has a purpose.\u201d<\/span><\/p>\n

Raised in Southern Maryland, the daughter of a high school principal and a fire captain, Rodgers started her career in a desk job at the Department of Commerce. After six years, the work felt stifling, so she channeled her love of cooking into a catering business on the side \u2014 first small gatherings, then weddings and conferences. By 2015, ready for formal training, she enrolled at Johnson & Wales University in Charlotte, North Carolina, known for its culinary arts program.<\/span><\/p>\n

Telling loved ones about the career change wasn\u2019t exactly a shock. \u201cMy friends said, \u2018We knew you\u2019d end up here,\u2019\u200a\u201d Rodgers says. \u201cBut everything happens in its own time.\u201d<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

Her externship put her in the kitchens of the Carolina Panthers during their Super Bowl season, which led to a stint with the Baltimore Orioles. But stadium food wasn\u2019t where her passions lay. Instead, she joined the opening team at MGM National Harbor in Maryland, working behind the line in restaurants run by Jos\u00e9 Andr\u00e9s and Marcus Samuelsson. <\/span><\/p>\n

Those experiences opened the door to the hotel world, where Rodgers has built her career ever since. At Gaylord Hotels in National Harbor, she moved from casual dining into banquets, honing her skills with large-scale events. When the pandemic hit, and Florida reopened before many other states, she fielded calls from restaurants there and spent a stretch cooking in the Sunshine State. Eventually, she landed at the Edition in Miami, home to a partnership with Michelin-starred chef Jean-Georges Vongerichten.<\/span><\/p>\n

A colleague tipped her off that The Edge in Rancho Mirage was seeking a chef de cuisine. Rodgers took on the role in May, and she\u2019s already buzzing with ideas. By noon on the day we met, two of the activity rings on her Apple Watch were already closed, a small but telling measure of \u200aher energy. <\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” column_structure=”1_2,1_2″][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_2″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

Her inspiration often circles back to her family table. Rodgers\u2019 father, of Samoan heritage, cooked with a Pacific Islander sensibility; her mother favored Southern-style flavors. Add to that her time studying abroad and traveling in Spain, and Rodgers\u2019 cooking has become a layered reflection of her life. <\/span><\/p>\n

A recent tasting at The Edge featured a silky lobster and butternut squash bisque; Kurobuta pork chops paired with honeynut squash, tamarind pur\u00e9e, and a hint of heat from chile butter. A bold cabernet-poached pear and endive salad, as well as glazed prawns brightened with pear relish, chive blooms, and bacon jam \u2014 each bite layered harmoniously with a playful sense of surprise.<\/span><\/p>\n

\u201cAll these different experiences I\u2019ve had,\u201d Rodgers says, \u201cthey\u2019ve shaped what\u2019s on the menu today.\u201d<\/span><\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_2″ theme_builder_area=”post_content”][et_pb_image src=”https:\/\/cdn.palmspringslife.com\/media\/2025\/11\/12225312\/ps_life_edge_steakhouse_ritz-carlton_0792-cc.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”ps_life_edge_steakhouse_ritz-carlton_0792 cc” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”891ded8d-bfb6-4883-9783-3a50da9dba2e” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

Whipped feta with citrus, pistachios, and micro basil and mint.<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

\n

a cut above<\/span> <\/span><\/h4>\n

The Art of Dry-Aging Beef<\/span><\/h3>\n

Select cuts at The Edge are dry-aged in-house to unlock complex flavors.<\/i><\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” column_structure=”1_2,1_2″][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_2″ theme_builder_area=”post_content”][et_pb_image src=”https:\/\/cdn.palmspringslife.com\/media\/2025\/11\/12225738\/ps_life_edge_steakhouse_ritz-carlton_0710-cc.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”ps_life_edge_steakhouse_ritz-carlton_0710 cc” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”891ded8d-bfb6-4883-9783-3a50da9dba2e” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

Like cheese, dry-aged steak develops a subtle, savory funk that intensifies over time. This month, <\/span>The Edge debuts cuts aged 120 days.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_2″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

At The Edge Steakhouse, prime cuts of meat rest in a specialized cooler kept at 34 to 38 degrees Fahrenheit with 75 to 85 percent humidity. Fans circulate air constantly, preventing harmful bacteria while allowing a hardened \u201cbark\u201d to form on the surface.<\/span><\/p>\n

Inside, two key transformations unfold. First, the moisture is removed from the meat, which \u201cconcentrates the flavor to give it more of an unctuous, meaty, richer taste,\u201d chef de cuisine Nyitre Rodgers says. The longer the aging \u2014 45, 60, even 90 days \u2014 the more intense the nutty, umami-rich flavor.<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

Second, enzymes break down, which tenderizes collagen and proteins into a softer, more buttery texture. \u201cWe\u2019ve refined our techniques to take the dry-aging program to new heights,\u201d says manager Daniel Rodriguez. \u201cAs a result, we have 120-day aged selections debuting Nov. 1.\u201d<\/span><\/p>\n

Before cooking, the darkened crust is trimmed away, revealing richly marbled beef. \u201cWe\u2019re taking the very best cuts and drawing out every flavor,\u201d Rodgers says.<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Long before she stepped into a professional kitchen, Nyitre Rodgers already had a guiding culinary philosophy. At dinner one night in Aruba with friends, she watched a companion push ingredients from her entr\u00e9e to the side, as if removing the decoration. <\/p>\n","protected":false},"author":399,"featured_media":777481,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","om_disable_all_campaigns":false,"footnotes":""},"categories":[496],"tags":[12162,2222],"advertiser":[],"poi_city":[],"class_list":["post-777475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","tag-the-edge-steakhouse","tag-the-ritz-carlton-rancho-mirage"],"acf":[],"yoast_head":"\nChef Nyitre Rodgers Elevates the Menu at The Edge Steakhouse - Palm Springs Life<\/title>\n<meta name=\"description\" content=\"The new chef de cuisine at The Edge Steakhouse at The Ritz-Carlton Rancho Mirage brings layers of experience to every dish.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.palmspringslife.com\/restaurants\/chef-nyitre-rodgers-elevates-the-menu-at-the-edge-steakhouse\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Nyitre Rodgers Elevates the Menu at The Edge Steakhouse - 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