Core Competencies
Twenty Years of
Full-Spectrum Expertise
Culinary Leadership
Executive Chef experience spanning private dining, banquets, country clubs, and restaurant groups. From dishwasher to Director — every role, mastered.
Menu Development
Full menu creation and implementation including kitchen bibles, food cost analysis, inventory management, and test kitchen R&D.
F&B Operations
P&L accountability, food and labor cost management, POS systems (Squirrel), procurement, receiving, and vendor relations.
Staff Development
Hiring, training, mentoring, and building complete staff systems across front and back of house — including train-the-trainer programs.
Events & Catering
Private dining to 180-guest outdoor events. Weddings, anniversaries, corporate board dinners, progressive dinners, and wine tastings.
Farm-to-Table Sourcing
Deep relationships with premium purveyors. Background in sustainable seafood brokerage and private label production.
Professional History
A Career Built
from the Ground Up
From washing dishes in North Seattle at age sixteen to directing food and beverage operations at private marinas and country clubs — Robert's career is a testament to what curiosity and craftsmanship can build over four decades.
2021 – Present
Food & Beverage Consultant
Haven Harbour Marinas, MD
2015 – Present
Test Kitchen · Menu & Recipe Development
La Fattoria Cucina, Westport, CT
2017
Continuing Education — Bistros & Brasseries
Culinary Institute of America, Hyde Park, NY
2014 – 2015
Chef
NEAT Restaurant, Westport, CT
2012 – 2018
Executive Chef · Personal Chef · Private Events
Doswell Foundation, Dallas, TX
1995 – 1998
Server Trainer
Lombardi's Italian Restaurant, Phoenix, AZ
1995 – 1996
Food & Beverage Director
Ahwatukee Country Club / Lakes at Ahwatukee, Phoenix, AZ
1993 – 1995
Executive Chef · Owner/Operator
Rainier Grill, Enumclaw, WA
1989 – 1993
Executive Chef · GM · Private Label Salad Dressings
Claire's Restaurant, Edmonds, WA
1986 – 1989
Sustainable Seafood Broker · Private Label Salmon Pack
Pacwest Foods, Seattle, WA
1984 – 1989
Chef · Manager
Rusty Pelican Restaurant, Lake Union Seattle, WA
1984 – 1986
Formal Culinary Training
Rusty Pelican Corporation — La Jolla, Irvine & Newport, CA
1980 – 1984
Server · Banquets · Room Service
Executive Inn Hotel & Top of the Hilton, Seattle, WA
1974 – 1980
Dishwasher to Line Cook — The Beginning
Claire's, North Seattle · Edmonds · Lake City, WA
Capabilities
From the Pass
to the Boardroom
Front of House
- Host & Service
- Food Server
- Room Service
- Banquets & Catering
- Bar Management
- Dining Room Manager
- General Manager
- Server Trainer
Back of House
- Prep Cook → Line Cook
- Sauce & Broiler Stations
- Fish Cutter
- Sous Chef
- Kitchen Manager
- Executive Chef
- Owner / Executive Chef
- CIA Continuing Education
Administration
- Revenue Generation
- Food & Labor Cost Analysis
- P & L Accountability
- Procurement & Receiving
- Personnel & Hiring
- Training Program Development
- POS Systems (Squirrel)
- Menu Design & Food Costing
Event Specializations
Every Occasion,
Executed with Precision
up to 180 guests