The Dockside at Port Urbanna

Chef Robert’s sixteen years in New Orleans created what he calls his “own personal gumbo”– a place to blend his knowledge of French, Italian, and Spanish dining into a traditional Creole experience and create his own niche in the culinary world. He brings a flair to his cooking that challenges regional boundaries, influenced by the expressive architecture and music of New Orleans. Paul Prudhomme, Alan Toussaint, Vicki Peterson, Theresa Anderrson, Susan Spicer, and Susan Cowsill are among the international musicians and chefs to influence Chef Robert. The dynamic personalities allowed him to lower his inhibitions when creating dishes, and be spontaneous while blending unconventional and complimentary flavors into new favorites.