Bob accepted the position of Executive Chef at Diamond Run in April 2011; however, he is no stranger to Club Corp or the hospitality industry. Bob began his career at the age of 14 when he accepted a job at the Dusty Rose on McKinght Road. It was at the Dusty Rose where Bob discovered his life’s calling. He graduated from the Culinary Institute of America in 1983 and since then has held the following positions:
- Ritz Carlton of Chicago
- Executive Chef at Hyeholde- in Fox Chapel
- Executive Chef at Fox Chapel Yacht Club
- Executive Chef/Partner at London Grille
- Executive Chef at Treesdale Golf & Country Club
After working at Treesdale for 10 years, Bob left to take on a new challenge as Owner and Executive Chef of the Camelot.
Bob’s favorite ingredient to cook with is passion and when asked what his favorite thing to cook is, he simply responds by saying his favorite thing to do is make the Members happy. Whether it is a club sandwich or an eclectic four course meal, Bob strives to please the Members. He absolutely LOVES to cook.
Bob currently resides in Cranberry with his wife Katie and their three children.