As long as he can remember, Rob has been cooking with seafood. His mom was an award-winning chef on Tilghman Island on the Chesapeake Bay—known for its oysters, rock fish and soft shell crab—and to this day Rob enjoys returning home to fish with his dad, slam a few brews, and shuck oysters off the dock.
Given his love of good food, it was an easy decision for Rob to turn pro. After graduating from the French Culinary Institute in New York City, he completed his studies in Emilla-Romagna, Italy and worked at a Michelin Star restaurant in the Dolomites. He joined the Jax family in 2015, rising through the ranks to become the Chef de Cuisine in the fall of 2017. He loves the fact that, even though he’s cooking in the center of the country, he’s still supporting the same local, sustainable fisheries he grew up with on the coast, and he looks forward to finding new ways to protect our oceans.