Chef Bobby O'shea

Bobby grew up cooking at his mother's knee in New England, standing on a stool so he could reach the counter. At 14, he took his first restaurant job washing dishes and soon moved up to prep cook. Taking the journeyman's apprentice route he studied with chefs in celebrated fine dining establishments in Boston and Nantucket; such as Troquet, Deuxave and Straight Wharf. Working with the finest Chefs and the best ingredients gave him an education unparalled in French Cuisine, Upscale American Comfort and Proper Technique. During this time he also completed intern ships at The Statler Hotel at Cornell and The Culinary Institute of America. This foundation allows him to readily prepare a varying assortment of cuisines from Spanish, Italian, Latin, Creole, Southern and Tropical, to name a few. He brings to your table the knowledge and experience garnered over 30 years in the restaurant industry.