Chef Robert runs one of the best steakhouses in Los Angeles. We caught up with the California Cordon Bleu graduate to find out some of his cooking secrets. Prior to joining the ONE Group at STK, Chef Robert was the Chef de Cuisine at The Whisper Lounge located at The Grove. With a strong knowledge of steakhouse cuisine, he brings a proven track record of refined cooking style to STK LA.
1. When did you decide to become a chef and who inspired you in the process?
I grew up in the kitchen, always fascinated with my mother’s ability to create amazing food no matter what, when or budget. She was the one who really inspired me to get interested in cooking.
2. What makes STK stand out from other restaurants?
STK LA has a fun, high-energy vibe, but still gives guests a fine-dining experience. We have a classic American steakhouse menu with a contemporary twist, and at STK LA our menu features a great selection of local seafood dishes which highlight regional (California) products and ingredients. We care about the product we are delivering, and we are serious about our food, from the source to the craft. Also, we love what we do and we have fun with the creative process and making the experience memorable for our guests.
3. Can you walk us through one of your specialty dishes?
My personal favorite is our Lobster Ravioli. It’s made fresh everyday here in the kitchen, so it’s first come, first served. I think that the entire pasta-making process is magical and very special. We roll the dough out daily, and stuff it with a decadent creamy filling comprised of crème fraiche and Maine lobster meat. The ravioli is cooked to order and sautéed with an equally luscious parmesan crema – which is cream slowly cooked with cheese and aromatics – and we finish with a very subtle touch of truffle oil.
4. What is a trick to cooking steak that most people wouldn’t know?
Patience and high heat. Steak should be a ritual, not an afterthought or a quick bite. Use simple seasonings with good quality meat, a hot grill, and patience throughout the cooking process to enjoy the fruits of your labor. Also, you would be surprised with the results you can get at home by simply resting the meat after cooking it. Never rush to cut into your steak, let it rest about 5-10 minutes (depending on the size) and get those natural juices to redistribute, you won’t regret it. If don’t have the patience, then come see me!
5. Where can we find STK?
Here in Los Angeles, we’re located at the W Los Angeles – West Beverly Hills over in Westwood. We’ve also got STK locations across the country and the globe – New York, Chicago, Miami, Las Vegas, Atlanta, Washington DC, London and Milan. You can find more information on each of the properties HERE
Tags: Chef Robert, Cordon Bleu of California, LA Guestlist, Los Angeles, One Group, Robert Liberato, Steak House, STK, STK Westwood
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