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.
Colorado native Lee Sandoval is a class act in courtesy. He got his start as a bellhop and all around hand, helping his aunt manage The Centennial in Beaver Creek. From there he went on to work at The Park Hyatt and, after earning a degree in Psychology from the University of Bridgeport, he landed his first gig with the Big Red F at Rhumba Cafe Caribbean. Since then he’s worked his way up the ranks, first at The West End Tavern, then Centro, and now Jax Fish House.
When he’s not hosting folks at Jax, Lee enjoys spending time with his wife, dining out or hosting small gatherings at home. He also loves playing rec-league soccer, running, cycling, hiking, skiing, and dressing to the nines.