Robert Hamilton Kabakoff - The White Chocolate Grill
As Partner and Director of Culinary Operations of The White Chocolate Grill restaurants, Robert Hamilton Kabakoff has worked to help further the company’s ingenious concept and continues to be a driving force behind the creation of the menu’s flavor-rich entrees. His responsibilities range from developing new contemporary dishes to maintaining the restaurants’ renowned quality and innovation.
At a young age Kabakoff realized his love and talent for culinary invention. In 1986 he graduated from the Culinary Institute of America, which fueled his passion for cooking and baking. Driven by his brilliant culinary flair, he made his mark at only twenty-five as the Executive Chef for Troon Golf and Country Club. Continuing to set an impressive path through the culinary world he worked as the Executive Chef for the Arizona Club & Scottsdale Plaza Resort and Remington’s Restaurant before becoming the Corporate Executive Chef for Houston’s Restaurants. After ten years in that esteemed position, Robert branched out to open his own restaurants in Bend, Oregon and Chicago, Illinois.
Adding twists to traditional techniques and recipes, innovation came natural to Robert. Recognized as a culinary artesian, his long list of accolades include Phoenix’s Chef of the Year, American Culinary Foundation National Champion for Hot Foods and U.S. Chef’s Open Grand Champion to name a few. In addition to his prestigious awards, Robert met strict requirements and was certified Chef de Cuisine.
Adding twists to traditional techniques and recipes, innovation came natural to Robert. Recognized as a culinary artesian, his long list of accolades include Phoenix’s Chef of the Year, American Culinary Foundation National Champion for Hot Foods and U.S. Chef’s Open Grand Champion to name a few. In addition to his prestigious awards, Robert met strict requirements and was certified Chef de Cuisine.
Presented in Partnership with:
