EDUCATION/training & mentors
He worked through professional kitchens at the age of fifteen. He enrolled at the Culinary Institute of America in Hyde Park, NY. After graduating, Roble moved to Brooklyn and began cooking in top restaurants and catering establishments throughout NYC. One of his mentors was Chef Chris Santos as Chef de Cuisine of Mojo.
Specialties
Chef Roble enjoys cooking a variety of food. But he specializes in French cuisine which is called haute cuisine in modern times. His usual menu consists of various bisques, which are creamy French soups with some kind of seafood in it and escargots, cooked land snails.