|Phone Number:||440.639.3812 x: 232|
Born and raised in suburbs of Cleveland, Oh, Robert began his early days cooking in his mother’s kitchen at 7 years old. Already determined to be a chef, he graduated from Pennsylvania Institute of Culinary Arts in 1994. He began working his way up in Downtown hotspots such as The Roxy Café and Café Sausalito before becoming the Banquet Chef and Production Supervisor at Ciao Cucina, at Playhouse Square. Robert worked for 2 years catering to celebrities, cast members, and theatre patrons alike, before taking a sous chef role at Quail Hollow Resort. Robert was responsible for converting the kitchen to a Renaissance Hotel under Concord Hospitality, and ultimately claimed the Executive Chef position. In his 11-year stint he and his team raised all food related guest satisfaction scores to top 5 of all Renaissance properties nationwide, for every year the resort held a Renaissance flag. In 2010 Robert accepted the position of Executive Chef at Mentor Harbor Yachting Club. His style continues to be rooted in local, fresh, sustainable food prepared simply, meshed with a growing fascination for modern culinary and gastronomy. Robert is a proud member of the Cleveland Chapter of the American Culinary Federation.
Contact Robert at firstname.lastname@example.org.