Chef Bob was born at Cape Cod Hospital and raised in Yarmouth, MA. His first exposure to the restaurant industry was at a young age washing dishes and cooking 400 lobsters a day at a local restaurant. He left the Cape to attend the Culinary Institute of America (CIA) in Hyde Park, NY and began his formal culinary career at several restaurants in Boston, including the well-respected Davios’s Northern Italian Steakhouse. With more than 30 years of experience, Bob has honed his culinary knowledge and skills, and has developed a love for preparing fresh, local cuisine with creative twists and influences from other regions.