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Chef Roblé is in his rookie season as the new hit show on Bravo. So far it has been successful in the ratings showing how Robléand his team handle the problems and enjoy their catering business. Chef Roblé took some time out of his busy day to speak to The

Where did the idea for the show come from?
I created it in the back of my mind over the course of a year or so. I knew that what I was doing (catering) is something that would be entertaining to many people.  I shared my idea with a production company and the next thing I knew I had a television deal with Bravo.


Where are you from?
I’m from Poughkeepsie New York. I grew up between there and Houston TX.

Was cooking always a passion of yours?
First eating was a passion. Once I figured out that if I wanted to eat the way I wanted to eat all the time then I’d have to learn how to cook.

What is a regular day for Chef Roblé?
I don’t have regular days. That’s why I do what I do. Catering gives me the opportunity to do something new every day. New food, new clients, new locations and also with the new television show I’m all over the place with meetings, interviews, television appearances etc. It does not suck.

How has the show impacted you positively and negatively if at all?

It has been positivity all around. Doors that were once closed to me are now open. Catering business is pouring in. People are a lot nicer to you when you’re on TV. Well, for me that’s the case. I’m living the dream.

What is the next step for the Chef Roblé brand?
I’d say all around fortification of the Roblé brand, solidifying the identity.

Do you have a favorite food or event that happened this season?
Some of the best ones happen off camera. I just catered a dinner for President Obama at Spike and Tonya Lee’s house. It was an honor.


Chef Roblé’s Website

Chef Roblé’s Twitter