CHEF ROBERT HARTMAN
Born and raised in Sacramento, Robert fell in love with cooking after taking on a job at a local fast-casual spot in college in order to make gas money. After graduating, he moved to New York to attend the Culinary Institute of America. When he graduated, he took a job as Chef de Partie at Eleven Madison Park (3 Michelin Stars). Three years later, Robert moved back to California, where he worked at Thomas Keller's Oaxacan eatery, La Calenda (Michelin Bib Gourmand), as a sous chef, followed by a two-year stint as a sous chef at Saison (2 Michelin Stars) in San Francisco. Robert currently works as a private chef on the Upper East Side of Manhattan.
