Robert Albers, Executive Chef
Robert Albers, a native of Essex County, is a graduate of Peter Kump’s New York Cooking School (now known as the Institute of Culinary Education). His culinary experience includes working with Claudia Fleming at Danny Meyer’s Gramercy Tavern, as a pastry chef at ‘28’ in Montclair and later returning to Washington D.C. (where he attended Graduate School) to be a part of the team at Lespinasse under the direction of Chef Troy Dupuy.
When Chef Dupuy relocated to New York City, he asked Robert to continue as a part of his team where he became tournant at La Caravelle. Robert has since held various positions in some of the finest hotels in New York City including: The Four Seasons, The Mark-Mandarin Oriental and The Ritz-Carlton.