Chef Rob began his baking career at the age of ten at Piazza Bakery in Staten Island, N.Y., which was owned by his grandparents. While growing up he received intensive training by his father and grandfather, and upon graduating High School he assumed the position of full time decorator. In 1978 Chef Rob moved to Florida and a year later he and his father purchased Melody Diane Bakery in Sunrise and remained there as an owner-operator for ten years.
Chef Rob began teaching for The Art Institute of Fort Lauderdale in 1993 and has also taught at Johnson and Wales in Miami, Florida Culinary in Palm Beach, and The French Culinary Institute in Manhattan. He is a Certified Master Baker and has received numerous accolades for his pastry, sugar, and chocolate work, including two gold medals awarded by The American Culinary Federation.
Chef Rob has been a regular on the NBC 6 South Florida Today Show as well as appearing on The Food Network Challenge series 5 times. He currently holds The Guinness World Record for the Tallest Popcorn Structure.
In 2011 Chef Rob joined the Swiss Chalet team as their full time corporate pastry chef. He now spends his time traveling around the country doing demonstrations, teaching, and training food service professionals how to properly and effectively use Swiss Chalet products.