Serving Only The Finest

Mr. Rogers was born in St. Louis, Missouri.  A Texan since age 3, Mr. Rogers is a two-time Texas Tech University graduate, with a BA in Philosophy and an MBA.  As a thirty-year veteran of the restaurant industry, Mr. Rogers brings his knowledge and talents to Midland by way of The Palms Steakhouse.  His passions for beef, seafood, spirits, and wine take center stage at The Palms, where guests are treated to the finest steaks sourced domestically and abroad, with an emphasis on Australian and Japanese Wagyu.  When not in the restaurant, Mr. Rogers enjoys spending time with his wife, Marci, son, Jason, and their grumble of Pugs, watching Texas Rangers baseball, Kansas City Chiefs football, and, on occasion, pretending to be a golfer.

Paige Parker is from Lubbock, a graduate from Texas Tech, and has had previous experience in guest service and fine dining, as well as education and advertising.  She is excited to be a part of this community and plans to establish The Palms as a leading destination in Midland. “Our commitment to quality ingredients, expert preparation, and outstanding customer service will make us a beloved part of the area.” When she is not focusing on her guests, her heart revolves around her two sons, Cash and Canon, and her three Yorkies, Piper, Talulah and London.

Johnny Sanchez began his culinary career in 2011 at the age of 14 with an eagerness to work and a hunger to learn. He started his restaurant journey as a dishwasher at an authentic Italian restaurant. It was here he learned the importance of having a dishwasher and busboy on the team and how vital it was to the flow of the restaurant, along with learning there are more elevated experiences when it comes to food and the industry. Johnny then decided to focus his drive on being the best he could be at his cooking craft, oddly enough because he thought it was a cool career to pursue. He furthered his passions at a small local steakhouse where he cooked thousands of steaks, seafood, poultry, and vegetables, all while gaining more culinary knowledge. He then decided to make a career change in 2015 at the pressure of his family to make a life for himself with a “real career” by trying his hand at the oil field. He quickly realized that his dream was not in the oil industry but to be a chef and own his own restaurant, so he hopped back into his restaurant journey. In 2018, he began sharpening his skills by learning to communicate, lead, and run a behemoth kitchen environment. Then, 2020 happened, and Johnny realized he wanted to learn a more imaginative way of feeding guests and giving them richer experiences. While searching for a more upscale restaurant, he found work under a number of elite chefs in the area. Now, Johnny leads the kitchen as Executive Chef at The Palms Steakhouse where his goal is to continually bring satisfying, advanced, delicious experiences to the guests.