Culinary Focus: Farm to Table – Wine Country Cuisine & Pastry
A native of Texas, Robert received his cooking and baking certificate from Del Mar Community College. His first job was at the Corpus Christi Country Club as a line cook, but he always had a thing for sweets -- so, the Pastry Chef there worked side-by-side with him to teach him the fundamentals of pastries and baking. Robert then headed west to Las Vegas to work in 5-star hotels, such as: Bellagio, Paris Las Vegas and the Venetian. Robert finally got his break by landing a job as Pastry Sous Chef at world-renowned Chef Thomas Keller’s Bouchon Bistro. Robert then moved to Sonoma County to work at Michelin starred restaurant, Madrona Manor, run by Executive Chef Jesse Mallgren. It was here that Robert explored molecular gastronomy that could add texture to his desserts. Robert joined Jackson Family Wines as Pastry Chef in 2012 and is always on the lookout for new innovations that complement the wines.