Robert graduated from Schoolcraft College, in Livonia, Michigan, with an Applied Science Degree in Culinary Arts in 1998. He studied under five Certified Master Chefs while attending Schoolcraft College. While he was there, he worked at several area restaurants and golf clubs. After graduating from college, he worked at Polo Fields Country Club in Ann Arbor, Michigan, where he was the Sous Chef for three years. Robert then moved on to work for ClubCorp at Oak Pointe Country Club in Brighton, Michigan, where he spent five years working as the Chef d’ Cuisine. He has been in South Bend as the Executive Chef of Knollwood Country Club for the last three years.