Guest Bloggers
Robert Black Chef / Partner A Good Egg Dining Group
Cheever’s Café . Iron Starr Urban BBQ . RED PrimeSteak, Market-C . Pops 66 . Republic Gastropub
Chef Robert Black began his career at the age of 18, in Ithaca, New York, working in the college town’s Italian restaurants, where he first formed a love for cooking and the restaurant experience.
After returning to his home state of Oklahoma, Robert began working at The Metro Wine Bar & Bistro where he worked his way up to Chef de Cuisine, at the same time earning a position as Food Cost Director for Restaurant Resource Group. Black went on to receive formal training from The Coach House’s French apprenticeship program, under the tutelage of Chef Kurt Fleischfresser.
After graduating, Robert served for five years as Executive Chef and Partner of the Museum Café at the Oklahoma City Museum of Art, where he further honed his skills at both cooking and Restaurant Administration.
Joining the team of Keith and Heather Paul in August 2006, Robert is currently serving as Corporate Chef and Partner for A Good Egg Dining Group, which operates Cheever’s Café, Iron Starr Urban BBQ, RED PrimeSteak, Market-C, Pops 66, and Republic Gastropub.
Throughout his career, Chef Black has been involved with numerous organizations such as, The International Wine & Food Society, The Made in Oklahoma Coalition, and la Chaine des Rotisseurs. Robert is currently serving on the Board of Directors for the Oklahoma Restaurant Association, the Foodservice Committee for Made in Oklahoma Coalition, and the International Resources Committee for the Regional Food Bank of Oklahoma. He has also had the opportunity to work with many great chefs from around the country, such as, Stephen Pyles, Rick Bayless, John Bennet, and Alain Sailhac.
Robert is happily married to his beautiful wife Jami, and has two great children, Hanna and Jude. He loves spending time with his family, cooking outdoors, gardening, carpentry and fishing.
