Bob Statler

A direct descendant of EM Statler of Statler Hotel fame (once operator of the largest hotel in the word) he has hospitality deep in his veins.  After winning 2nd place at the Ft. Lauderdale Boat Show's "Surf & Turf Chef's Competition" (largest boat show in the world) he solidified his place as one of Florida's  cutting edge, locally-focused chefs. His farm-to-table restaurant won 11 awards before the pandemic closed the doors. In addition to serving as head chef on super yachts, he has learned from and helped open restaurants with James Beard Foundation's "Best Chef in America"- Chef Allen Susser.

Chef Bob's passion for supporting local producers has led him to volunteer as a board member for Slow Food USA (a non-profit). In this capacity he serves as a leader among chefs to encourage the adoption of more local goods.  His interests include Scuba diving for invasive lionfish,  wild foraging local native ingredients, lacto-fermentation, BBQ, and Koji alchemy. While showcasing his talent through world-wide influences he seamlessly melds our native, seasonal offerings into culinary delight.  "It's Love at 1st Bite!".

STCW Certified!

Recent Highlights:

-James Beard Foundation Chef's Boot Camp Alumni.

- Slow Food Board Member and "Chef Liaison" for Gold & Treasure
Coast Chapters.

-2nd Place at Ft. Lauderdale Boat Show's "Surf & Turf Chef's
Competition

-Bacardi Rum @ Art Basel 2018

-Panelist for Slow Food Florida State Conference

-Longines Global Champions Tour- South Beach, Miami

-Palm Beach County School Board's Technology Conference
w/600 attendees

-Palm Beach Post Newspaper "#1 Thing To Do" feature for my Historic
Dinner for Charity

Promoted and tasked with building on the success achieved at Germantown with our companies newest brand new community. 

Was told by our first resident that "He'd eaten at the Prince's palace in Dubai and preferred my cuisine to anything he's ever eaten. "

Director of Hospitality for a brand new assisted
living & memory care community known as the industry leader in luxury senior living.

Recruited from FL to move here for this role.

Utilizes a bounty of local/seasonal produce, fruits and artisanal goods.

Exceeds 50% occupancy in 1st year while in the midst of a global pandemic. Hospitality outreach and reputation helps growth. 

Globally inspired, locally sourced cuisine served in a modern & bright 100 Seat Restaurant with Full Bar. We won 11 diners choice awards on Opentable.com after our 1st year.  Served more locally sourced ingredient than any restaurant in the county. 

Business was closed due to the pandemic and a dishonest business partner, whom I have forgiven. 

Works as a member of the team- helping with lines, standing watch or whatever is needed.  Delivers top-of-category cuisine that exceeds the Owner's expectations.  Maintains a spotless galley. 

"Handcrafted, Gourmet, Organic Catering"

Providing healthy, delicious, nutritious, inspired food prepared with 5
Star techniques, at some of the finest venues in S. Fl.

Managed, Motivated Trained teams of over 40 International workers with very diverse backgrounds assembled for just that summer. 

Taught and Certified all food workers in Safe Food Handling Procedures.

Kids in dining hall would chant "We Love Chef Bob" of their own accord. 

Managed all BOH aspects for a 200 seat Organic Restaurant. Created innovative new dishes with accordant cost analysis and pricing/portioning guidelines to achieve profitability. 

Worked, Learned and Opened restaurants with Chef Allen who was named "Best Chef in America" several times. 

Responsible for all aspects of restaurant operations from FOH to BOH. Cooked all dishes, trained/managed employees, recruited and hired new staff.

Full-Service, Sustainability Focused, Real Estate Brokerage with 15 Real Estate Agents.

Responsible for all aspects of the sales process from prospecting to closed sale. 100% Commission.

My team and I set the real estate sales record for the entire Nation with $376 Million sold in one weekend.

Managed and sold all aspects of transit advertising for 2 counties and many billboards.

Researched, explored and analysed new sites for potential acquisition and financial viability 

Responsible for 15 employees and 45 package trucks. Worked the 3:00am-8:00am shift before going to class.

Serviced residential and commercial accounts with a staff of 3 part-time employees during high-school.

Firefighting, First-Aid, CPR, Basic Survival Techniques, Etc. 

Health Certification stating my physical worthiness to work aboard a seafaring vessel. In the event of a fire, we are the fire department. 

Played and Coached on Golf team from '02-'04

Was Supervisor at UPS for scholarship assistance (3:00a.m.-8:00a.m. M-S)

National Honor Society 

Foundational Principles

A better way to operate