Chef Bio: Executive Chef Robert Hebert

DiscoverSD: How long have you been cooking for The FleetWood?

 

Robert Hebert: As Executive Chef, for several months, but I’ve been with the company for two years.

 

DSD: Have you brought along a new menu for the winter months? What’s the overall vision behind it?

 

RH: Yes we have, and in January we are adding some really classic, fusion comfort foods. The vision was to match the warmth and comfort of our ambience and friendly staff with our food.

 

DSD: How did you know you wanted to be a chef?

 

RH: When I was a young child my mother passed away. I had stumbled on her cook books and found myself cooking and preparing family meals. I still carry a strong connection with that experience that really inspires me.

 

DSD: How did you get your start in the culinary industry? Are you originally from San Diego?

 

RH: No, I am from Chicago. I started professionally cooking at 18 years of age at the Marriott hotel.

 

DSD: How does your personality or personal style translate into the menu?

 

RH: My personality translates into not being egocentric and over-working food. My style infuses a multitude of cuisines and old-world taste experiences that I weave in to modern cuisine.

 

DSD: How does your menu reflect The FleetWood’s unique transition from sports bar to dining lounge? What can guest expect coming in for a bite to eat?

 

RH: Of all of my tenures as a Chef, The Fleetwood has a truly unique dining experience. I’m thrilled to see one table enjoying a casual dinner of home-made burgers, and next to them a table enjoying a choice Rib-eye, hand-made white-cheddar tots, and a classic peppercorn demiglaze. The FleetWood is a mix-and-match food paradise with a little something for everyone.

 

DSD: What culinary trends can we find in The Fleetwood menu?

 

RH: Where possible, we use the farm-to-table approach, and couple that with French culinary technique.

 

DSD: For someone new to The FleetWood, what would you recommend they try?

 

RH: The lamb rack and the lamb salad are my personal favorites.

 

DSD: Any favorite items on the menu?

 

RH: The Ahi Poke has been a long-time customer favorite along with the Rib-eye. Our famous Jalapeño-Bacon- and Truffle Parmesan Mac N Cheeses are also top-picks.

 

DSD: What are your strong culinary beliefs?

 

RH: Be humble, serve not yourself. After all, chefs are culinary servants.

 

DSD: What are some of your favorite elements of working at The FleetWood

 

RH: The FleetWood’s team members. It’s a caring family setting here.

 

DSD: When you’re not working, where can we find you in San Diego?

 

RH: Well good luck on finding me away from the kitchen! But if you do, I find peace on the miles of our County beaches, or on one of the local mountain trails.

 

DSD: In your opinion, what are the top new foodie trends coming in for 2012?

 

RH: With current food prices still rising, I believe we are going to see more patrons visiting their local comfort-food spots instead of the hot new trends.

 

DSD: Anything else you’d like San Diego to know about yourself or dining at The FleetWood?

 

RH: I have been honored to serve as a Chef in our great county for many years. I welcome you to come visit us at The ‘Wood for a quick bite, a gourmet dinner, or let us plan a banquet event for you in our full-service special events room!