As a native Californian, Robert grew up enjoying the bounty of local produce, fostering an appreciation for quality food at an early age. After attending UC Santa Cruz to study Earth Sciences, Robert found his true passion in the restaurant industry. He cooked in several Bay Area restaurants over the course of a decade. Robert married his interest in environmentalism with cooking at Farallon, an iconic fine dining establishment in downtown San Francisco with a commitment to sustainable seafood. Robert then took the Executive Chef position at Sam’s Anchor Cafe in Tiburon, presenting his own take on sustainable California coastal cuisine in a casual, dockside atmosphere.
Robert continues to explore all aspects of hospitality, now heading up the front of house team at Mersea. Whether behind the stove or in the dining room, from fine dining to casual counter fare, he strives to make every guest's experience enjoyable as he shares his passion for excellent food and drink.