Wentworth Hospitality Group
Corporate Executive Chef
Early 2020, Bobby became the Corporate Executive Chef of Wentworth Hospitality Group. Overseeing Tableau Bar Bistro, Homer Street Cafe and Bar, and Maxine's Cafe and Bar. Working alongside Beverage Director, JS Dupuis, and Vice President of Operations, Roy Comesotti, Bobby focuses on overseeing multiple venues and conceptualizing new projects.
West Restaurant
Executive Chef
In 2017, Bobby returned to West Restaurant and Bar as the Executive Chef. During this time, Bobby competed and won the Garland Culinary Competition at the 2019 BC Seafood Festival. Bobby also competed in the Great Canadian Kitchen Party in late 2019. West officially closed it's doors in December, 2020. During his time at West, Bobby honed his culinary skills  by refining his techniques, mentoring a solid kitchen team, and developing strong attention to detail.
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Boulevard Kitchen + Oyster Bar
Senior Sous Chef
Under the guidance of Chef Alex Chen, Bobby helped open Boulevard Kitchen and Oyster Bar in 2015. During this period, he competed in the S. Pellegrino Young Chef Competition in Toronto. Bobby also competed alongside Chef Alex in the Gold Medal Plates and Canadian Culinary Championship. During his time at Boulevard, Bobby learned the ability to handle high stress environments and improved his leadership skills.