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VP of Operations and Partner
At the age of eleven, Robert experienced a life-altering moment when he reeled in a large rock fish from his small dingy in the waters off Puget Sound, Wash. “I recall the feeling so well,” Robert explains. “I was so proud that I wanted to share it with my friends, over dinner.” It was then that Robert decided to make a career in the restaurant business.
In 1989, Robert joined The Fish Market in Palo Alto, Calif., as an oyster shucker and fish monger. There, he learned the fine art of de-boning and filleting fish. Robertspent more than two years at the venerable eatery, eventually becoming chief “broiler man” and learning all aspects of restaurant management and operations. He left The Fish Market to work for Larry Mindel, the founder of Il Fornaio and operator of Spectrum Foods, as well as one of the most respected restaurateurs in the country.
Robert’s entrée into the Bluewater Grill family came by way of good friends Richard and Jim. In late 2000, the two tapped Robert as a partner and acting managing partner for the new Bluewater Grill in Redondo Beach. Robert remains passionate about seafood and the ocean – and, as a savvy restaurant man who has personally experienced it all, is uniquely qualified to uphold the Bluewater Grill commitment to serving the highest-quality seafood, classically prepared, at a fair price and in friendly, casual environment.