Who is Robert Hoffman?
Robert Hoffman, originally from the great city of Chicago, is the Executive Chef at SaltRock Southwest Kitchen in Sedona.
What is Robert Hoffman’s story?
Robert began working in kitchens when he was in high school and “fell in love with the organized chaos.” He continued to work in kitchens throughout college. After graduation he decided to follow what he enjoyed doing all day and pursued a career as a chef. He went to work at MOTO restaurant to understand the science behind food and gain a unique approach about how to create a dish. He then worked for several other Charlie Trotter Alumni in Chicago including Giuseppe Tentori and Matthias Merges. Since then, he has had a wide range of restaurants including tasting menus, charcuterie and sausages, and a very high volume multi-faceted restaurant in Chicago. Robert joined Kimpton and decided to go to Sedona to pursue a different lifestyle.
Robert Hoffman’s future dream?
Robert would love to be able to travel the world and continue to learn new techniques and ingredients along the way within the culinary world.
What makes Robert Hoffman fabulous?
When we asked Robert what he believes makes some fabulous, he said, “I believe that in order to be fabulous you must have a fire within that pushes you to be the best at what you do. There is a constant need to become better, learn, and evolve to not only keep up with trends but to set them.” Robert’s success in the culinary world is an example of someone who is always pushing himself to be his best – so that makes Robert pretty fabulous in our book!
Robert Hoffman’s Favorite Quote?
“It’s better to burn out, than to fade away.” –Neil Young
For more information about SaltRock Southwest Kitchen, visit saltrockkitchen.com.
