CHEF ROBERT BIEBRICH
Robert, a California native, graduated in 2003 from the Culinary Institute of America in Hyde Park, New York, and proceeded to work his way up through some of the finest kitchens in the country.
His first real taste was at the Martini House in St. Helena, CA, which received a Michelin star this year, where he worked under Chef Todd Humphries. Moving up through the ranks in the kitchen allowed Robert to learn and expand his skills in locally foraged foods and what it was like to work in a demanding environment. The high volume fine dining atmosphere allowed Robert to grow and see what kind of possibilities were out there.
His next step was at the acclaimed Restaurant at Meadowood in St. Helena. Robert, part of the team that re-opened the restaurant, worked under Chef Joe Humphrey for almost two years where the emphasis is on locally grown, most of the produce was grown right in the hotels own garden, California cuisine. The Restaurant at Meadowood just received two Michelin stars making it one of only a handful in the country to receive such an honor. During this time here Robert learned what it was like to run one of the most highly regarded restaurants in the Bay Area and expanded his knowledge of fine dining.
Having recently been recruited from the restaurant at Meadowood to become the Food and Beverage Director/Chef de Cuisine of Aliso Creek Inn & Golf Course, formerly known as “Ben Browns”, Chef Robert feels that although young, he brings a wealth of knowledge and enthusiasm from his past with the desire to raise the bar for the entire Laguna Beach dining community.
Robert, a California native, graduated in 2003 from the Culinary Institute of America in Hyde Park, New York, and proceeded to work his way up through some of the finest kitchens in the country.
His first real taste was at the Martini House in St. Helena, CA, which received a Michelin star this year, where he worked under Chef Todd Humphries. Moving up through the ranks in the kitchen allowed Robert to learn and expand his skills in locally foraged foods and what it was like to work in a demanding environment. The high volume fine dining atmosphere allowed Robert to grow and see what kind of possibilities were out there.
His next step was at the acclaimed Restaurant at Meadowood in St. Helena. Robert, part of the team that re-opened the restaurant, worked under Chef Joe Humphrey for almost two years where the emphasis is on locally grown, most of the produce was grown right in the hotels own garden, California cuisine. The Restaurant at Meadowood just received two Michelin stars making it one of only a handful in the country to receive such an honor. During this time here Robert learned what it was like to run one of the most highly regarded restaurants in the Bay Area and expanded his knowledge of fine dining.
Having recently been recruited from the restaurant at Meadowood to become the Food and Beverage Director/Chef de Cuisine of Aliso Creek Inn & Golf Course, formerly known as “Ben Browns”, Chef Robert feels that although young, he brings a wealth of knowledge and enthusiasm from his past with the desire to raise the bar for the entire Laguna Beach dining community.
31106 S Coast Highway, Laguna Beach, CA 92651
Main #: 949.499.2663
Fax #: 949.499.3074
Hotel #: 800.223.3309
Main #: 949.499.2663
Fax #: 949.499.3074
Hotel #: 800.223.3309
