About the Chef...

Robby started his culinary journey in the Niagara Region, but his passion for food and adventure took him out West to the Rocky Mountains. Robby fine tuned his skills by attending Southern Alberta Institute of Technology and there he received his Red Seal Culinary Certification. Through his experiences working with many highly skilled chefs, Robby learned to create food to superior levels of excellence.

His culinary talents next took him to Australia where he lived in the Hills of Adelaide, situated next to The Barossa Valley, the most well known wine region of Australia. Learning about food and wines in Australia led Robby to recall the exceptional wine and produce right here in the Niagara Region, which he has made his home again since 2001. As the Executive Chef at Peninsula Ridge Estates Winey, Chef Robby received 3 stars in Toronto Life Magazine.

The next step in his culinary journey was to start his own business. In 2005 Robby created the very successful "The Bleu Turtle Personalized Catering" business.

While enjoying catering, Robby noticed a need for a unique breakfast experience in a warm and relaxing environment, with an emphasis on superior food and service. In October 2007, Robby opened "The Bleu Turtle Breakfast Bistro" where breakfast and lunch is served, while still being available to cater in the evenings. The "Bleu Turtle" is available for private dining both on-site and off-site.

Chef Robby continues to create and to be inspired by food and hopes to continue integrating his talents and passion with local Niagara produce to make every day foods with a twist.

Bon appetit!!