Chef Robert Sills attended culinary school in Charleston, South Carolina (after a stint in architecture school!) and owned a restaurant for 4 years. He loves the creativity and artistry involved in cooking, developing his own style that looks to seasonality and locality first. He pays close attention to different food textures, seasonings and garnishes. “The way a dish is plated can really influence the way a guest experiences the dish.” Be sure to taste Robert’s creation in your café this month.