We are thrilled to welcome Rob Beasley, our new Executive Chef to Chaumette this June 2015, and we’d like to share with you a bit about his background and culinary expertise:

About Chef Rob
Chef Rob is classically trained with a degree from Culinary Institute of America Hyde Park and has more than 25 years experience as an executive chef and proprietor in restaurants and hotels in the St. Louis and Des Moines areas.

Chef Rob has recently served as executive chef at Pairings Bistro in Des Peres as well as at the Hilton at the Ballpark. He has also held a corporate chef position at Charlie Gitto’s, has worked with such well known St. Louis chefs as Chef Bill Cardwell (Cardwell’s at the Plaza, B.C.’s Kitchen) as well as with Exec Chef Rex Hale, (LHM hotel properties.) Prior to his time in St. Louis, Chef Rob spent fifteen years in Des Moines, Iowa as executive chef and proprietor in such establishments as Mojo’s on 86th, Varsity Café and Adam & Abby’s.

Chef’s “Culinary” Upbringing
Chef Rob grew up in Louisiana and was inspired at an early age by two great cooks ~ his grandmothers, one who lived in the city and followed the latest culinary trends, and the other who had a farm in Louisiana and who’s specialty was Cajun and Creole cooking. Chef Rob states, “My mom has photos of me standing at the stove, frying an egg at the ripe age of two! All I ever wanted to do was cook.”

Chef’s Cooking Style
Self-categorizing his style as “New American with Cajun-Creole-Southwest influences,” Chef Rob’s culinary philosophy is sweetly aligned with Chaumette’s commitment to providing guests with a great farm-to-fork culinary experience, with emphasis on hyper-local ingredients, located in the heart of colonial French Ste. Genevieve, Missouri. Chaumette Owner Hank Johnson couldn’t be more pleased to have Chef Rob join the Chaumette team, stating, “This is going to be a great fit for us, and we are delighted at how aligned Rob’s culinary passion and broad experience in the corporate and entrepreneurial culinary worlds suit our vision in growing our winery destination.” Hank adds, “Plus, I’m very much looking forward to enjoying his fantastic etouffée more often!” The enthusiasm is mutual, and Chef Rob states, “I’m excited, because everyone here is so passionate about Chaumette ~ from the staff, to management, to (owners) Hank and Jackie, to our local farmers ~ and I feel fortunate to have the opportunity to grow the business, building something new and exciting for all of us!”

Chef’s Team
In addition to the seasoned culinary team currently present at Chaumette, Chef Rob brings with him Chloe Miller to the Chaumette culinary team, who has worked with him for the past three years as Sous Chef at Pairings Bistro, as well as at Cardwell’s on the Plaza and Hilton at the Ballpark. Classically trained with a hunkering for Cajun as well, Chloe’s passion for all things culinary began during her upbringing on military bases in Europe, and she has lived and traveled in such countries as Germany, Spain, Italy and Czechoslovakia, all the while learning to cook many types of cuisine first-hand.

Chef’s Reputation
Making the initial introduction, St. Louis Chef Rex Hale summed up the affinity between Chef Rob and Chaumette, stating “Rob is a very talented man, and he’s very much in to what Chaumette is doing ~ that is to approach cooking by considering the ingredients first, treating them simply and allowing the ingredients to express themselves.” Chef Rob has been sourcing ingredients locally for more than 15 years ~ long before the farm-to-table concept became trend or a mainstay.

Stay tuned for upcoming culinary events, special daily featured dishes, updates to our menus and more! Chef Rob looks forward to meeting you on your next visit to Chaumette ~ please feel free to ask for him, as he’d be delighted to stop by your table to chat! For dining reservations or more information about booking a private event, please call 573-747-1000 or email us at Events@Chaumette.com. Cheers!