Robert Stehling began his culinary career as a dishwasher at Crook’s Restaurant in Chapel Hill, North Carolina.  He then began cooking at Crook’s under the tutelage of the renowned southern chef and cookbook author Bill Neal, and eventually rose to the position of executive chef.  He then moved to New York where he apprenticed in a wide range of restaurants under such chefs as John Schenck (Monkey Bar), Brendan Walsh (Arizona 206) and David Page (Home Restaurant.)

Stehling then moved to Charleston, SC in 1996 and opened the Hominy Grill, which has become a Charleston institution and has received numerous awards and commendations.  In addition to garnering a devoted local following,  the Hominy Grill has been widely acclaimed in numerous national publications including The New York Times, Gourmet Magazine, Bon Appetit, Food & Wine Magazine, Wall Street Journal, London Financial Times, Taste Magazine, National Geographic Traveler, Washington Post, among others.  Stehling has also been featured on the Food Network, Epicurious and Turner South.