Bob credits his mother and grandmother for his love of cooking. Growing up in Minnesota, it was a trip to Czech Republic where his job was to pound the schnitzels, that he credits planting the culinary seed in his life. Graduating from Le Cordon Bleu, he has 15 years in the culinary field with 6 in NJ/NY at L’amico, The Chefs Garden and Springs Bistro. He gained invaluable knowledge in charcuterie and smoking meats from working under his mentor, Timothy Fischer. While continuing to learn, he is currently concentrating on food sustainability and innovative ways to minimize food waste.