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Robert Harris’ passion for cooking began in his mother’s kitchen in Tuscaloosa, Alabama where, together, they would prepare traditional Southern dishes using fresh produce from their neighbors’ farms. Robert honed his fledgling skills at the Culinary Institute of America, followed by work at the Commander’s Palace in New Orleans. He later moved north with his family and settled in Cambridge, MA, where he expanded his culinary repertoire by working at several outstanding local restaurants, including Olives, Rialto, East Coast Grill, EVOO, and Casablanca. While serving as the East Coast Grill Catering Director, Robert found personal satisfaction in the act of preparing special-occasion meals to encompass and reflect each individual client’s taste. He warmly welcomed the restaurant’s habit of using only the finest and freshest ingredients available. Season to Taste Catering is a reflection of the best of Chef Robert’s culinary lessons and experiences. |
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