Meet the Chefs!
Red Seal Certified Chef
Chef Robert's love for cooking began in high school when he helped his parents prepare meals nightly, which led to a job as a dishwasher in his hometown of Wawa, Ontario. Eager to help the cook when the restaurant was busy, Robert cut fries, made coleslaw, and helped plate salads. This early exposure to the culinary world set Chef Robert on a path that would lead him into the food industry. After a few years of serving and bartending after college, Chef Robert moved into restaurant management in Calgary, Alberta, with the Tomanik Restaurant Group. Facing staffing issues, Robert found himself in the kitchen leading the team during peak hours and knew that he wanted to continue his career in the service industry but from the cooking side. After his move from Alberta to Waterloo, Chef Robert made a pivotal decision that would shape his culinary career. Rather than continuing to work in chain restaurants, he chose to pursue his passion for cooking by becoming an apprentice cook. This decision was motivated by his desire to receive the same training as the talented chefs he had long admired.
Chef Robert's studies at Fanshawe in the cook apprentice program exposed him to classic French cuisine while he worked at several different restaurants, learning about other cuisines from Indian and Spanish to traditional charcuterie and molecular gastronomy. He apprenticed under renowned chefs Jonathan Gushue and David Hassell before running a kitchen in Western Canada at a private fishing lodge. After that experience, Robert returned to Langdon Hall in Cambridge, Ontario, and worked under Chef Gushue until he opened his own restaurant. During this time, Robert even had the opportunity to stage at Charlie Trotter’s, a two Michelin-starred restaurant just before they closed their doors in July 2012. Robert’s restaurant, Canadian Grub Restaurant (Grub To Go), opened in August 2012 and had a Canadian-grown-only menu. Robert used modern techniques with Canadian-grown ingredients to dazzle guests until he sold the restaurant in 2017. In 2019, Chef Robert joined UW Food Services. He was determined to make a difference and change the perception of campus cuisine. He started as a cook in Catering and at REV prior to his new role. Present day, Chef Robert is the Assistant Chef at Federation Hall in the Catering Department.
Chef Robert is known for producing interesting vegetarian dishes and using locally grown ingredients, a passion he demonstrates by entering culinary competitions, including Chopped Canada, a show that aired on Food Network Canada. Chef Robert's accomplishments extend beyond the kitchen, as he is also a proud husband and father. When he isn't whipping up delicious dishes, Chef Robert enjoys several hobbies, including wrenching on trucks and woodworking. He is a true culinary mastermind who has overcome many challenges and followed his passions into being an essential part of UW Food Services today.
