MEET CHEF
ROB BEASLEY

Executive Chef Rob Beasley grew up in Louisiana and was inspired by his two grandmothers at a young age. One grandmother lived in the city and followed the latest cooking trends while the other grandmother owned a farm in Louisiana, specializing in Cajun and Creole cooking. It’s no surprise that Chef Rob’s cooking style is an artful blend of new American with Cajun-Creole-Southwest influences.

Chef Rob is classically trained with a degree from the Culinary Institute of America Hyde Park. With over 30 years of experience as an executive chef and proprietor in the St. Louis and Des Moines area, Chef Rob knows how to make our guests feel welcome and relaxed with a delectable meal. In St. Louis, he was the executive chef at Pairings Bistro and the Hilton at the Ballpark and previously held a corporate chef position at Charlie Gitto’s. He also worked for Proprietor/Chef Bill Cardwell at Cardwell’s at the Plaza and worked for Executive Chef Rex Hale at LHM Hotel Properties. In Des Moines, he was the executive chef and proprietor of Mojo’s on 86th, Varsity Café, and Adam & Abby’s.