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I love food. I love its creation and the development of a meal. I love the sharing of the meal and that moment's silence just as the meal is served. I am blessed to have grown up in the kitchen of my mother and grandmothers--smothered chicken, pies made from scratch and wild harvested blackberries.  I graduated from the Culinary Institute of America and have cooked in kitchens from Up-State New York, to New Orleans to Seattle.  I have spent the past decade working with and learning about cheeses and how I can use them in my craft. My passion still remains the simple meal made with quality ingredients and care. At this time, I hope you enjoy my food products and will come to my bistro when it opens in a few years.  Chef Robert

Chef Robert
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...at the end of a day