Born locally (at Eglin Air Force Base), Robert grew up in Niceville and spent summers in Las Vegas. He also spent time in Germany, Holland, and Belgium during his younger years.
Robert started his restaurant career as a dishwasher in a “pizza joint.” By the time he was 15 years old, he was cooking lunches. Two years later, he was given keys to the restaurant’s back door.
From there, Robert’s willingness to learn anything led him on a path to explore exotic and traditional flavors, casual and fine dining, and privately owned and corporate kitchens. Moving through each environment and position with a strong resolve and sense of humor ultimately earned Robert the position of Sous Chef.
Always leading from his heart and not his ego, Robert joined the culinary team at The Bay restaurant as a line cook before reclaiming the Sous Chef position in 2019.
Like his own Father, Robert is a family man first, but with an undoubted passion for his craft. When asked what the toughest part of the job is, Robert confesses he misses his family immensely when he’s at the restaurant. His Dad modelled family values (and work ethic) by always telling him, “I already have what I love.” Suffice it to say, when Robert is not at the restaurant, he spends every possible moment with his family. Going to nearby freshwater springs is a favorite thing for them to do, or he’s out with chainsaw in hand, clearing property to build the perfect family compound.