Food robotics company Chowbotics is pleased to announce the appointment of Robert Kelley as Executive Chef. In his role, he will work closely with Chief Culinary Officer Charlie Ayers to test and implement new ingredients and recipes to be used in the company’s first product, Sally the Salad Robot, as well as collaborate with the engineering team on the future development of robot prototypes that will provide different types of cuisine.
“We are thrilled to welcome Robert to the Chowbotics culinary team,” says Charlie. “I worked with him previously at my restaurant, Calafia Café, and am certain that his experience, talent and ingenuity will help us achieve several of our long-term goals.”
“I’m passionate about wholesome, nutritious food and am excited that farm-fresh ingredients are becoming more and more readily available due to advancements in foodservice automation,” says Robert. “I’m excited to work with such an innovative product as Sally the Salad Robot, which, I believe, has the potential to greatly decrease the spread of foodborne illnesses, among many other benefits.”
Following his graduation in 2004 with a bachelor’s degree in Culinary Sciences and an associate degree in Restaurant Business Management, Robert started his career at the prestigious Chateau Marmont in West Hollywood. During his nine years there, he worked his way up from entry-level garde manger to Chef de Cuisine and had the pleasure of catering parties for both the Golden Globes and Video Music Awards as well as several celebrity-hosted events. The Bay Area beckoned, and Robert moved to Palo Alto to work with Charlie at Calafia Café as his second in command. He then spent three and a half years as a private chef for Harry Cheung, a well-known angel investor who was Google’s employee number six, before joining the Chowbotics team.
In his spare time, Robert enjoys spending as much time as possible outdoors, camping and hiking in Tahoe and national parks such as Yosemite.
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