At the young age of 15 years old, I had a deep passion and energy for the culinary arts leading to my first Executive Chef title at the age of 18 years old. This energized my career which also led me to explore advanced wine training and obtaining my degree from the Scottsdale Culinary Institute. After culinary school I traveled the globe for a year before coming back to Arizona to start Atlas Bistro in Scottsdale. We quickly became one best restaurants in the Phoenix Area.

For the last 15 years I have lived the Yosemite Area and was working as the Executive Chef at the exquisite Elderberry House Restaurant, of which I had the opportunity of working for the creator of the Estate, Ms. Erna, along with many other great chefs that have come through the doors. As a team we achieved many awards such as the world renowned AAA 5 Diamond, 5 Star Forbes and Relais & Châteaux member. Before that a series of Napa's best restaurants including 9 Michelin star rated properties, French Laundry and Ubuntu being the flagships of my time in California wine country. I love the creative process of cooking, the opportunity to prepare a different menu each day, using only fresh market quality ingredients, making people happy.

I have the simplest of tastes. I am always satisfied with the best.

For me, cooking is...

My passion. Food is an art and the plate is my canvas

I learned to cook at...

Many great restaurants, Michelin starred chefs, culinary schools and Mom.

A cooking secret...

French Cooking. I use ten times more butter then you do (but alway can be healthily if needed)

My menus

Vegetarian Experience

STARTER

All inclusive

Local Mushroom Risotto with Parmesan and Basil Duet

FIRST COURSE

All inclusive

Carrot Ginger Bisque with Coconut Creme and Basil Preserve

Seasonal Vegetable Tempura with Micro Basil and Hoisin Dipping Sauce

MAIN COURSE

All inclusive

DESSERT

All inclusive

Valrhona Chocolate Ganache with Salted Caramel, Fresh Blackberry and Pecan Textures

Luxury Ingredient Menu

STARTER

All inclusive

Caviar Service with Sour Dough Blini, Creme Fraiche and Chive

FIRST COURSE

All inclusive

Oyster and Mignonette

Shrimp Cocktail with Horseradish Sauce and Lemon

MAIN COURSE

All inclusive

Grilled Ribeye with Root Vegetable Gratin, Seasonal Greens and Avocado Béarnaise

DESSERT

All inclusive

Vanilla Creme Brûlée with Maple Chantilly, Seasonal Berries and fresh Mint

Seafood Lover

STARTER

All inclusive

Traditional Ceser Salad with Grilled French Bread, Local Egg and Parmesan

Local Mushroom Risotto with Parmesan and Basil Duet

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Slow Roasted King Salmon with Forbidden Rice, Spiced Broccoli and Basil Pesto

Pan Seared Alaskan Halibut with Corn Chowder, Cherry Tomatoes and Charred Peppers

DESSERT

All inclusive

Valrhona Chocolate Ganache with Salted Caramel, Fresh Blackberry and Pecan Textures

Asian Inspired Menu

STARTER

All inclusive

FIRST COURSE

All inclusive

Seared Ahi Tuna with Avocado and Ginger Mustard

Carrot Ginger Bisque with Coconut Creme and Basil Preserve

MAIN COURSE

All inclusive

Cast Iron Seared Scallops with Soba Noodle, Bok Choy and Ginger Soy Broth

DESSERT

All inclusive

Pistachio Gelato with Raspberry, White Chocolate Mousse and Tai Basil

Chef's Favorite Dishes

STARTER

All inclusive

Kern Farm Field Greens with Seasonal Vegetables and Green Goddess Dressing

Blue Crab Cake with Remoulade and Lemon Salad

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Cast Iron Seared Local Filet Mignon with Pommes Puree, Seasonal Vegetables and Red Wine Jus

DESSERT

All inclusive

Seasonal Berry Tartlet with Lemon Curd, Honey Chantilly and Bee Pollen

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Chef Robert's reviews

5

•

5 services

Chef Robert was absolutely amazing! He was fun, friendly and very knowledgeable! We had a great time and would definitely book with him again. The food was not only tasty but the presentation was beautiful too. Thank you chef!