Private Chef Robert Winters, CA, United States

Executive Chef

I have experience in Mediterranean cuisines such Italian, and Spanish. I am classically trained in French, and American cuisines and have a keen interest in Latin cuisine bringing some of that flair to my dishes.

After graduating from Le Cordon Bleu Las Vegas in 2010 I began working at some of the best restaurants in Las Vegas including Picasso at Bellagio, and Sage at Aria. My passion and hard work would lead to an executive chef position at Preserve in Winters, California. After two years I chose to take an executive chef position in Nashville. These days I am back in California and heading a culinary initiative at a wine bar in the heart of wine country. I am priveleged to have worked under great chefs like Julian Serrano, and Shawn McClain. Now I am trying build my name.

American, French, Italian, Mediterranean, Mexican, Spanish