|Robert Marilla CEC, is a graduate of Johnson and Wales University and Certified Executive Chef. Robert has won 13 medals in American Culinary Federation competitions, including 3 silver and 1 gold medals. He has also won several awards including 2008 Best Appetizer and Best Tapas/Small Plate Restaurant. Robert serves on the Board of Directors of the Charlotte Chapter of the American Culinary Federation.
Chef Marilla’s professional career includes stints as Executive Chef at Cramer Mountain Country Club, The Point Lake and Golf Club and Solace Restaurant. Before beginning a teaching career, Robert was Executive Chef at Morrison’s Advanced Culinary Center where he earned his HACCP Manager Certification.