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about_imgMeet Chef Rob Mattoch

Rob Mattoch launched his career in the culinary arts at the age of 14, when he discovered that the kitchen staff at his boarding school would let him eat what he wanted if he cooked his own meals. Within a month he was doing prep, and in two he was promoted to sous chef.

Since then Rob has earned two culinary degrees and worked as a chef throughout America. His background includes training with Chef Maria Sinskey at the Robert Sinskey Vineyards in Napa, CA, and serving as Executive Chef at Taste in Omaha, NE. Along the way he discovered a talent for performing kitchen analyses and streamlining restaurant operations, making both more efficient and profitable.

Rob now brings his wide-ranging experience and problem-solving skills to bear as a consultant with Independent Chef Services. He is a specialist in hoodless kitchen design, saving clients thousands or even tens of thousands of dollars. He creates profitable recipes and menus that reflect a client’s vision while meeting their budget requirements. He also excels at managing restaurant launches and re-launches, handling everything from training staff, to creating tools for efficient management, to personally overseeing the opening and remaining onboard until the restaurant is on its feet.

In his spare time Rob works closely with LiveWell Colorado, a non-profit committed to reducing obesity by promoting healthy eating and active living. He also contributes to Colorado Proud, which promotes the purchase of locally-produced and sustainable food. Look for him as the chef on The Cooking Channel’s HotMixology, which explores cutting-edge cocktail recipes.

Sample Projects

Opened “Gatsby’s,” a 200-seat lounge in Denver, CO

  • Hoodless Kitchen Design
  • Created a Diverse Custom Menu
  • Responsible for Kitchen and Staff Training
  • Developed Custom Management Tools

Opened “Lighthouse Pizza,” a new concept pizzeria in Omaha, NE

  • Created Custom Menu and Recipes
  • Liaised Between Owner and Contractors
  • Designed New Pizza Cooking Method
  • Hired and Trained Staff
  • Instituted Inventory and Cost Control Mechanisms


Brix, Taste Chef Keeps it Simple with Top-Notch Ingredients
(Omaha World-Herald)

Chefs Offer a Taste of Wild Game at Cook-Off
(Omaha World-Herald)


  • Culinary Institute of America at Greystone,
    A.S. Culinary Arts
  • Johnson and Wales,
    A.S. Culinary Arts
  • Regis Universty,
    B.A. Communications

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