Robert was raised in Philadelphia by two Bostonian parents. He has been cooking professionally since 1993 and not so professionally since he was nine years old when he took over cooking family dinner ... much to his dad's delight! Robert received a Bachelors in Culinary Arts from Johnson & Wales University. He honed his skills in Milan, Italy and has worked with great chefs including George Perrier, Dominique Filoni, Hartmut Handke and Barbra Lynch. Robert eventually partnered in on a restaurant in Columbus, OH where he earned a “Top Ten Chef” and Gourmet Magazine “Best Value Wine List”. He returned to the East Coast working at No. 9 Park and the Portsmouth Brewery. He now cooks for science researchers in the harshest climate in the world, Antarctica, where he prepares restaurant-quality food to teams of researchers and support staff.