Hi, I’m Robert and I’ve been a chef (amongst other things) since 2001. Along with S&G Culinary which I launched in 2025, I also own and operate a custom exempt mobile butchering business called Greener Pasture. My love of food and passion for cooking go back almost as long as I can remember. The food served in my house growing up could hardy be called food and so it was easy for me to recognize and appreciate a good meal when I found one. My imagination was fed by the earliest iterations of the food network and travel channel shows that opened a whole world of cuisines to explore. My curiosity was fostered early by my high school prostart teacher and my great aunt Luella whom I credit with illuminating the career path I ultimately took.

I am classically trained and my first four years in the kitchen were spent under the mentorship of a Certified Master Chef, a master butcher, and a world-class pastry chef/baker. My foundations are very much classic Western European, with heavy influences from Escoffier, Julia Child, Paul Bocuse, Daniel Boulud, and others.

After culinary school, I interned and subsequently worked at Thomas Keller's Bouchon Restaurant for three and a half years and was shaped deeply by that experience — I hold that style of cuisine very close to my heart.

I've been to Italy twice, Spain twice, and France twice, as well as Guatemala, Mexico, and Scotland. The trips to Europe spanned a total of eight months and included farming, butchering, cooking, and generally immersing myself in the various regional cultures there. I reveled in making pasta and other Italian classics, and toured artisanal producers of prosciutto di Parma, aceto balsamico di Modena, and Parmigiano Reggiano. I cooked and enjoyed the full spectrum of French cuisine — from a rustic Normandy farm auberge, to a three-star Michelin restaurant in Paris, to dining in four of the remaining Bouchons Lyonnais, to eating shellfish straight out of the surf in Brittany. I explored Spain's food culture with the most voracity and passion — spending days on end wandering the gnarled streets of Barcelona in search of the most obscured local eateries, farming and cooking in the mountains of Mallorca, and eating snails and wild goat cooked in a 1,400-year-old stone oven built by the Moors. I worshipped at the altars of the Basque culinary gods in San Sebastián and experienced an ecstasy of fried seafood and otherworldly sherries in Málaga, Mijas, Fuengirola, and the beef & wine centric terroir of the Sierra de Málaga.

These experiences are a major part of who I am, as a chef and as a person.

I worked at a restaurant called The Butcher Shop in Boston's South End, for famed chef Barbara Lynch and her Bacchus wine director, Cat. That opportunity allowed me to spread my wings and soar into whole-animal cooking, charcuterie, and salumi — working with the most amazing local produce New England had to offer, all while romancing a truly inspired wine list.

After The Butcher Shop, I helmed four more restaurants in Boston, Cambridge, and Denver — all the while developing my skills and my style.

When I write a menu, it's an artistic composition — one that tells the story of my life, my adventures, and my passions, through the lens of seasonal, locally produced ingredients, blended together with the care of an artist blending paints on their palette.

I love to cook over a wood fire, but also over a sauté pan on the stove. I can excel and dazzle with fine-dining technique and presentation — but my soul thrives on a simple roasted whole chicken, with stone-ground polenta and garlicky braised greens.