Chef Robert Sapirman
Executive Chef Robert Sapirman joined Picán’s “Krewe” Fall, 2014. Born in New Jersey, he moved to Florida and soaked up Southern geniality and foodways, starting his career in North Miami during the “Floribbean” explosion. Robert brings impressive credentials as a graduate of The Johnson and Wales Culinary Institute and has studied at the Court of Master Sommeliers. He has worked alongside and been mentored by some of the industry’s leading names ― Bradley Ogden, Bart Hosmer, Michael Mina ― while taking the helm at several regionally and nationally recognized top restaurants including The Cheeca Lodge, The Flying Fish Café, Molive, An American Bistro (at Chicago’s historic Whitehall Hotel, one of the “8 Great Small Hotels in the US“), Fathom, Parcel 104, Arcadia and VeSu and comes to Picán from Hotel Valencia, where he served as Executive Chef, overseeing the 62-seat fine dining steakhouse restaurant and two bars, Cielo and V-bar. Robert’s work has garnered a number of accolades – Fathom was recognized as one of the “Top 25 New Restaurants in the US” by John Mariani and Esquire Magazine; The Flying Fish Café at Walt Disney World’s Boardwalk Resort was named Orlando’s “Restaurant of Choice,” and he was also honored with the coveted “Partners in Excellence” award while with Disney.
With a diverse background, touching on several different cuisines, Robert still comes back to his core philosophy ― the ingredients at the heart and soul of a dish. When queried about his favorite foods, he unhesitatingly states Indian cuisine as his favorite, “love the spices, the slow cooking ‘stew’ style of the cuisine.” And, which he notes, in many ways has similar characteristics to Southern foodways.
Catch Chef Robert Sapirman at Shrimp, Grits & Greens!
Wednesday, February 25, 2015
Impact Hub Oakland