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About me

Introduction	Chef Rob Mayerat has extensive travel, research, and hands-on experience in a broad array of international and U.S. regional cuisines including French, Asian, Spanish, Caribbean, Italian, and Cajun/Creole. After attending the Culinary Institute of America, Rob served as Executive Chef at upscale dining establishments including the historic Belvedere Mansion in Rhinebeck, NY, The Lodge at Woodloch, a luxury spa in the Poconos, Pierre’s, a French bistro catering to the refined palates of the Hamptons, and Verbena in Williamsville, NY. He has also served as a consultant for a major new restaurant group in San Francisco.

Introduction

Chef Rob Mayerat has extensive travel, research, and hands-on experience in a broad array of international and U.S. regional cuisines including French, Asian, Spanish, Caribbean, Italian, and Cajun/Creole. After attending the Culinary Institute of America, Rob served as Executive Chef at upscale dining establishments including the historic Belvedere Mansion in Rhinebeck, NY, The Lodge at Woodloch, a luxury spa in the Poconos, Pierre’s, a French bistro catering to the refined palates of the Hamptons, and Verbena in Williamsville, NY. He has also served as a consultant for a major new restaurant group in San Francisco.