Chef Rob is the owner and Chef de Cuisine of Park Hill Chefs, Inc. (est. 2003) and has always had a love of cooking. He was raised in a family that owned and operated a Deli in Queens, NY where his mother was the head cook. His love for food and cooking was heavily influenced while working there as teen. He furthered his cooking skills while in the US Air Force where he often cooked for his Electronics Installation Team while at remote sites in Germany.
Chef Rob is a proud member of United States Personal Chefs Association., he has graduated with honors from Aims Culinary Academy in Dallas, TX and has also appeared several times on TV as a Guest Chef on “Food and Flair”. He was also Chef/Partner at So Cal Burritos in Charleston, SC a unique Southern Californian style burrito restaurant and bar.
While working at Viking Culinary Arts center, he has assisted various chefs such as Mario Batali, Bruce Aidells and Stephen Pyles who many consider the founding father of Southwestern Cuisine. His also trained under Chef Russel Hodges at Aims Culinary Academy, who was once Sous Chef to Chef Pyles.
Chef Rob has completed the ServSafe Food Protection Management Program and is a registered instructor. He keeps current on new trends in cooking and food by working as a chef instructor and by attending culinary classes.
Although Chef Rob is versed in many types of cuisine, he says he specializes in healthy alternatives and Southwestern cuisine when asked about his favorite styles.
Chef Rob currently resides in the suburbs of Boston with his wife Margit and their dog Sammy.
