About the Chef:
Chef Robert grew up in Canada and made his way to the States when his dad transferred for work to Tennessee. After bouncing around the country in New Orleans, Marco Island, Hilton Head and Tampa working for the Marriott, he landed the executive chef position at the Marriott Atlanta Peachtree Corners.
I’m a graduate of Le Cordon Bleu in Pittsburgh, which gave me a good basic foundation, but working in the field with culinary veterans and being hands on, has given me the most training. I’m still learning something new everyday.
Favorite Culinary Memory:
While working at the Kurrent’s Restaurant on Marco Island I had the prestigious honor to cook dinner at the James Beard House in New York (James Beard was a champion of American cuisine and his foundation continues to educate and honor the culinary/food industry).
What I’ll be Tasting at Good Taste Atlanta:
Sweet tea brined chicken on skewers, with herbed mushroom farro and bourbon sorghum glaze
As a kid, growing up in Canada, I took 2 years of figure skating to be a better hockey skater...It’s a Canadian thing to do!
On MY Bucket List:
To take a trip to Seattle...never been and I’d like to experience and taste all of the fresh seafood. Big fan of seafood and I’ve experienced what the Atlantic and Gulf have to offer and now I need to taste the Pacific fare.
About the Restaurant:
Restaurant 475 features American cuisine that is influenced by locally sourced ingredients and served with a distinctly Southern flair. Specialties are from places Chef Robert has been: Canada - steamed mussels, Florida - grouper, New Orleans - shrimp & grits and po’ boys, and Georgia - sweet tea brined chicken.
475 Technology Pkwy NW, Peachtree Corners - inside the Marriott Peachtree Corners. Visit Restaurant 475