Background~

Robert is a Culinary School graduate with catering, hotel and fine dining as well as corporate food service experience. He worked as a grill cook at Bodean Seafoods, then became sous chef and eventually took over as Executive Chef there. Robert also worked closely with Tuck Curren at Biga and T-Squared. He was also the chef at Ursala's Bavarian Inn and cooked at The Atlantic Sea Grill as well as a number of other kitchens in the course of his career. ​

Teaching Approach~

There are no dumb questions. Fun aides education!

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