About
Verbena Executive Chef Rob Mayerat
Executive Chef Rob Mayerat, a native of Western New York, has returned to the area after extensive travel, research, and hands-on experience in a broad array of international and U.S. regional cuisines including French, Asian, Spanish, Caribbean, Italian, and Cajun/Creole. After attending the Culinary Institute of America, Rob served as Executive Chef at upscale dining establishments including the historic Belvedere Mansion in Rhinebeck, NY, The Lodge at Woodloch, a luxury spa in the Poconos, and Pierre’s, a French bistro catering to the refined palates of the Hamptons. He then served as a consultant for a major new restaurant group in San Francisco. Rob is a member of Slow Food Buffalo and Field and Fork, and he is a proponent of partnering with local businesses and sustainable agriculture. Rob’s mission is to showcase local farm-raised meats, poultry, produce, and other area products in innovative and creative dishes that deliver a unique taste and style to fine dining in Western New York.