Robert Rando

After graduating from The Culinary Institute in Hyde Park, New York, Robert began his culinary career as a prep cook at Topper’s at The Wauwinet, a Relais & Châteaux hotel in Nantucket, Massachusetts, and while there worked his way to Chef de Cuisine. In the Nantucket off-season, he joined the team at New York City’s Eataly and also held positions at Mario Batali’s former Lupa Osteria Romana in Manhattan. From there, Robert moved to the West Coast to become Sous Chef at Studio at Montage Laguna Beach (California), a Forbes Travel Guide Five Star restaurant and hotel. After working there several years, Robert returned east in 2021 to assume the role as Chef de Cuisine of The Ocean Room, where he is very excited and grateful to implement the bounty of local produce and seafood into the menu.