Leading the culinary team at SaltRock Southwest Kitchen, Executive Chef Robert Hoffman blends his passion for music and food – resulting in a skillful, art-like approach to his cuisine.
Mastering his craft in some of Chicago’s top kitchens, Hoffman was most recently the chef de cuisine at Labriola Ristorante & Café. At Labriola, he was part of the opening team and developed menus for the prominent Michigan Avenue restaurant. He also served as executive chef at Peasantry & Franks N’ Dawgs, City Tavern and Fraiche; and held other chef-level positions at Michelin-starred restaurants. At Longman & Eagle, he mastered the art of curing meats and sausage making, and honed his skills on the robata grill to create modern, Yakitori street food at Yusho.
A Chicago native, a routine job as a dishwasher at a local pizza joint during his high school years on Chicago’s South Side launched his culinary career. He quickly fell in the love with the organized chaos of the kitchen. He continued with part-time work at a local café while he attended the University of Illinois studying Psychology and Sociology. After graduation, he gave a traditional desk job a try and in two short weeks left his day job to work full time at Moto Restaurant, a high-end establishment specializing in molecular gastronomy.
Chef Robert’s love of the outdoors, hiking and kayaking drew him to Sedona.