Who is Chef Bob?
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!".
-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