Rahman "Chef Rock" Harper

Rahman Rock Harper was thrust onto the spotlight in 2007 when he survived the heat of Hells Kitchen and the snarling Scottish terrier who runs the place and won Season 3 of the reality-show sweatshop. For his efforts, Harper was awarded a one-year deal to run a resort restaurant just outside of Las Vegas. He is now the director of kitchen operations for D.C. Central Kitchen, the non-profit that feeds, educates and strives to save thousands from chronic homelessness, poverty and crime.

Rahman discovered his love of cooking when he was in his teens. In high school, he took both cooking and home economics classes. He soon became obsessed with the challenge of running a restaurant kitchen, and decided that this would be his career. Making the most of his talent and determination Rahman became an award-winning, honors culinary graduate of the noted Johnson and Wales University. Here, he gained extensive experience in both front and the back of the house at the University-run J&W Radisson in Rhode Island. During his school vacations, Harper worked as Chef's Assistant to Chef Osama El-Sayed, on his acclaimed internationally syndicated television show Bil Hanna Wa Shiffa (With Joy and Good Health). This became Rahman's first full-time position after graduation from Johnson & Wales.

Rahman's resume also includes stints at Caf Calliope in the Embassy Suites Hotel, Alexandra, VA, and as Sous Chef at Planet Hollywood, Washington D.C. By age 21, Rahman was Sous Chef at Bet On Jazz restaurant in Washington, DC where he helped to revitalize the kitchen and to improve the food and streamline operations. It was here that he further refined his ability to recognize the freshest and most flavorful meats and produce as he was solely in charge of all food purchasing. Rahman joined B. Smith's Union Station in 1999 as Sous Chef and has earned his promotion to Executive Chef through his characteristic dedication, hard work, and a touch of brilliance.

"I've worked with many chefs, all with different cultural influences, such as French, Caribbean, Southern, Cajun, West African and American," says Rahman. "In each kitchen, I dedicated myself to learning as much as I could and to understanding the unique elements of each culturally-distinctive cuisine. My goal is to highlight the best of the best of these taste elements with my own distinct personal touches, all presented with a fun flair!"

In 2010, he published the book 44 Things Parents Should Know about Healthy Cooking for Kids. He has been the National Celebrity Chef for the March of Dimes since 2008.