Bonus Bio, Chef Robert LaBoy
Beginning his culinary career at the age of 16, Chef Robert had the passion for the profession at an early age, working at several local restaurants in the South Jersey area, including Schrul’s, The Clubhouse, and Tull’s Seafood and Steakhouse. By learning as much as possible from his chef supervisors, individual research, and focused study in classic culinary arts, foodservice management, and restaurant management at the Academy of Culinary Arts and Atlantic Community College, he advanced to culinary management by the age of 19 as the kitchen manager of Tull’s Seafood and Steakhouse, where he honed his skills for seven years.
Yearning for a new challenge, he decided to take a position at Bally’s Grand, (which became the Atlantic City Hilton, and then the Atlantic Club) in 1991. For 18 years under the expert tutelage of the longest serving executive chef in Atlantic City, Chef Ulrich Lohs, he quickly advanced through the ranks while honing his skills in multiple cuisines, becoming a sous chef in three different outlets: Horizons Café, Cornucopia Buffet, and Production Kitchen. Then Robert became restaurant chef in three more, including Banquets and Catering, the Oaks Steakhouse and the much acclaimed Peregrines’, which garnered outstanding reviews in notable publications and acquired the highest Zagat, American Academy of Hospitality Sciences, and DiRona ratings.
Chef LaBoy then went on to bring his culinary skills and experience to Harrah’s Resort as restaurant chef of “The Steakhouse” and” Bluepoint” Sushi and Raw Bar. His classic continental style accented with contemporary flair and a passion for only the best and freshest ingredients presented in unique ways were a great fit for this classic upscale New York style steakhouse, setting the bar for the rest.
Iron Chef America Jose Garces selected Robert to open one of his signature Philadelphia restaurants, Village Whiskey, in the brand new Revel Casino Resort and a great once-in-a-lifetime experience. Many local and regional publications have featured Robert over his lengthy career, including Saveur, What’s On Atlantic City, Casino Connection, At The Shore (Press of Atlantic City), Atlantic City Weekly, Casino Player, Philadelphia Magazine, and many more.
A resident of Galloway, Chef Robert lives with his wife and has two daughters, Gabrielle and Natasha. He is very proud of both of his daughters: Gabrielle, age 10, has significant achievements in ballet, tap, lyrical, and Irish dance. Eldest daughter, Natasha, has earned a dual doctorate of M.D. and Ph.D. and now practices surgery in Vanderbilt University Medical Center in Nashville, Tennessee. When not at The Shores, he enjoys reading, politics, documentaries, football, following current culinary trends and trend setting chefs, and spending time with his family.
Tomorrow features Chef LaBoy’s beef tenderloin recipe, followed on Thursday by Truffled potato croquettes.