Meet our restaurant’s Executive Chef, Robert Hoffman
When you know Executive Chef Robert Hoffman’s culinary history, you stop wondering why your meal at SaltRock Southwest Kitchen is bursting with labyrinthian flavors.
Rising from humble beginnings as a pizza joint dishwasher, Chef Robert trained in several of Chicago’s Michelin-starred kitchens: BOKA, Moto, Longman & Eagle. At Moto, molecular gastronomy guru Homaru Cantu introduced Chef Robert to a science-meets-performing-arts perspective on cooking. Chef Robert was also part of the opening team for Michigan Avenue’s Labriola Ristorante & Café. At Longman & Eagle he mastered the art of curing meats, while at Yusho he dished creative Yakitori street food.
Lucky for us, Chef Robert left his urban roots for Sedona’s outdoorsy lifestyle. Now he puts everything he’s learned to work at SaltRock, incorporating unexpected flavors and techniques into his dishes. He’s mindful of what the body needs after an active day outside (lean proteins, salmon, anti-inflammatory fare like pineapple and sweet potatoes). In addition, he designed SaltRock’s “grab and go” menu to fuel guests for their open-air excursions.