About the Chef
Chef Robert attended Western Culinary Institute in Portland, Oregon. He graduated with an ACFEI accredited diploma in the Le Cordon Bleu program. Finishing with a 240 hr. interniship doing ice carvings for the Greenwood Inn, a 4star hotel outside of Portland. He then went on to Walt Disney World, where he was Lead Culinary Assistant for Pleasure Island's Jazz Company. After moving to St. Petersburg, Florida, Robert became Sous Chef for The Garden-a mediterranean bistro where he eventually was promoted to Executive Chef. At 25 years old Robert was the restaurants youngest Chef to have ever run the kitchen. The Chef de Parti position opened at the Rennasaince Vinoy Resort, Robert jumped at the opportunity to gain the experience. Knowing that the Vinoy could teach him a few things on running a kitchen. Within months O'Gradney's Bistro called and asked Robert if he would like to be the Executive Chef for their tiny little restaurant, Robert accepted the job. Over 2 years would pass before Chef Robert would come into his current position as Executive Chef of Pasasdena Yacht & Country Club. At Pasadena Robert has worked since August 30, 2000 and has changed the way the membership has viewed their food & beverage experience. He has been instrumental in helping the club turn a profit and over the years has recieved acclaim from food critics Chris Sherman and Bonnie Boots, O'Gradney's was named Best Mediterranean Bistro by Tampa Magazine during Robert's tenure, and he has competed and won various local culinary events. A hands-on type Chef, Robert prides himself on his creativity and work ethic while in the kitchen, not to mention his sauces.
Please explore the site and don't hesitate to contact him if you have any questions.
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