Chef Robert sets the tone for Quail Park of Oro Valley’s one-of-a-kind menu, which he created himself, pulling from his worldly variety of Culinary Experiences while including local flavors and styles. He brings unique creativity to our ever-changing menu offerings, along with a passion for incorporating fresh, seasonal ingredients. Robert is an affiliate of Le Cordon Bleu and a Certified Executive Chef through the American Culinary Federation.
Robert has been in a Professional kitchen since 1975. Chef worked in some of Phoenix’s top-rated resorts & restaurants. He also worked in San Francisco at a 5- star hotel in union square, as well as serving as Executive Chef at a 3- star Inn in Mendocino California. Robert has also been executive Chef at Wolfdales in Lake Tahoe and at the Beverly Hills Grill with many awards and accolades won. He served on the Michigan culinary team in Berlin, Germany where they brought home 7- Gold Medals.
Robert has done extensive traveling abroad; his favorite trip being his travel through Israel. He is inspired daily with foods from around the World. He believes to be a good cook you have to experience different foods, cultures and styles of cooking. In his free-time, he lives well by spending time hiking, mountain biking, and Kayaking with his family.