Bio - Certified Executive Chef
Robert has studied at some of the finest culinary schools both here and abroad. He began his education at Central Texas College, European Campus, and went on to the Culinary Institute of America in Hyde Park, New York, where he completed his degree. He then received the Ritz-Escoffier Diploma from the Ecole de Gastronomie Francaise at the Ritz Hotel in Paris, France.
After a tour of duty as a Food Services Specialist in the U.S. Army, Robert began his civilian career with the Hyatt Regency Grand Cypress, a Five Diamond, Five Star resort in Orlando, Florida. In 1991, Robert joined the Governors Club of the Palm Beaches, (a Club Corporation of America enterprise), as Executive Sous Chef. He later was promoted to the position of Executive Chef of the Bankers Club (CCA), in Miami, Florida. Remaining with CCA, Robert relocated to Jacksonville’s University Club as the Executive Chef. During his tenure there, the club underwent a two million dollar renovation which included an entirely new kitchen, the design and completion of which were his sole responsibility. His next position was with the world famous Wolfgang Puck in Downtown Disney at W.P.’s Grand Café, Orlando, Florida, where he headed the exhibition kitchen staff and expedited 1500 to 1800 covers a day.
As an active member of the American Culinary Federation, he served as the President of his local chapter in Memphis, Tennessee, where he was the Executive Chef of The Memphis Country Club. While a member of the Greater Memphis Chapter, he also served as Certification Chairperson and Membership Chairperson. He was also awarded Chef of the Year 2000 and also received the Chef Professionalism Award in 2002.
In 2003, Chef Robert accepted the position of Executive Chef at the Doublegate Country Club, Albany, Georgia, in order to provide his young family with a congenial hometown environment and an enhanced educational system. During his tenure there, he developed innovative menus, while maintaining old favorites, thereby increasing membership. In addition, he designed an updated kitchen and supervised the construction of an outdoor patio area overlooking the golf course and introduced popular cooking classes.
North Ranch Country Club in Southern California was an additional challenge. However, fine cuisine and the laid-back life style didn't match coming home to South Jersey and the Ocean City where I grew up. Sandi Pointe, a Coastal Bistro in the heart of Somers Point, has provided the intimate atmosphere, a site for experimentation in excellence, and the bonding with customers who appreciate the varied menus, the presentation, and the contact with a Chef who cares, not only to whom he serves, but what he serves.
32 Simpson Road Ocean City New Jersey 08226 • 609-317-5406