Like most chefs, Robert knew at an early age he had an interest in food. “Food became the passion in my life.” Born in Queens, New York, into a family of German/Irish decent, Robert was introduced to the joys of cooking at a very young age, he starte … show more
Like most chefs, Robert knew at an early age he had an interest in food. “Food became the passion in my life.” Born in Queens, New York, into a family of German/Irish decent, Robert was introduced to the joys of cooking at a very young age, he started at the age of 13 as kitchen prep in his families Italian restaurants working his way from the front of the house busing tables to the back of the house washing dishes, prepping and preparing salads. For many years, Robert stayed devoted to his love of Italian food; however after working with famous chefs such as Emeril Lagasse and Michael Romano, he developed an appreciation for French, Pacific Rim, Cajun, Creole, America and Southwest cooking. “In every kitchen I'm in, I dedicate myself to learning as much as I can about each cuisine so I can, in turn, develop my own dishes with personal flair,” Robert stated. In 1998, Robert landed in Los Angeles and worked for Grill Concepts Inc. owners of Grill on the Alley in Beverly Hills and the numerous daily Grill restaurants as well as for Morton's of Chicago. He also consulted and opened the Tangerine Restaurant in West Hollywood and Whisper Lounge at the Grove in the Fairfax District of Los Angeles. His talents also extend to servicing clients on more personal basis. Robert was the personal chef for the Rolling Stones during their 1999 tour. He's also helped quite a few celebrities with personal cooking classes. In addition to actress Teri Hatcher and Halle Barry, he has cooked for Baseball Hall of Famer Reggie Jackson, comedian and actor Robin Williams, and singer Jessica Simpson and her husband Nick, among others. “There's no denying food makes people happy. I like to please and I want people to be happy as possible. My knowledge, experience, and passion for food create an unforgettable culinary experience.” Robert concluded.