Who is Chef Bob?
Chef Bob's true 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 locally produced goods. He was honored when asked to serve as a panelist at the Florida state conference.
His interests include Scuba diving for invasive lionfish, wild foraging uber-local ingredients, fermentation of many types, BBQ smoking, dry aging and utilizing Koji (a beneficial “mother culture”) to create to incredible depth of flavor and unique creations like “lobster bacon”.
-James Beard Foundation Chef's Boot Camp Alumni.
- Slow Food Board Member and "Chef Liaison" for Gold & Treasure
-2nd Place at Ft. Lauderdale Boat Show's "Surf & Turf Chef's
-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
-Palm Beach Post Newspaper "#1 Thing To Do" feature for my Historic
Dinner for Charity