Growing up in an Italian/Grecian family, Robert was surrounded by a history of passionate cooking that was passed down through the generations. At a young age, he knew he wanted to pursue culinary arts and experiment with food. After completing training at a local culinary school in Cape Coral, he went on to apprentice under several notable chefs, working in the high-end food industry in Martha’s Vineyard.
His favorite dish to make is Ossobuco, a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. “This recipe is such a pleasure to make because of the process. It’s a dish that takes time, care, and attention to make. And the result? A robust and flavorful dish that tastes like home.”
Robert has been at Renaissance since 2013. “I love creating delicious cuisine, of course, but our members are what makes my job amazing. It feels more like coming to see friends and family than coming to work. Our kitchen staff is also a huge part of this. There’s a huge level of camaraderie amongst our team, and we’re all incredibly passionate about what we do. I’m blessed to be part of the Renaissance family.”