Get to Know Chef Robb Garceau

Raised in New York’s Hudson Valley by a family of gardeners, Robb Garceau’s deep appreciation for raw, organic ingredients is engrained in his DNA. The meaning of adventure was revealed to him at a young age, spending summers on the road collecting memories and cultured experiences all over the country. From stopping at roadside burger stands to clamming on the shores of Rhode Island, it wasn’t long before Robb ate his way through America. His childhood memories gleam with growing tomatoes, harvesting and canning stone fruit and learning how to take care of the land. It should come as no surprise that Chef Garceau’s passion for seasonality is fueled by his family’s organic lifestyle, and translates seamlessly in his food.

1994 marked the beginning of a culinary journey that has landed Robb in celebrated New York City establishments including Jean-Gorges, Creative Edge Parties, Union Square Events, Sonnier & Castle and Great Performances. Today, Neuman’s Kitchen is proud to call Robb our Executive Chef. With a drive to learn from everyone and everything around him, his hunger for perfecting his craft is contagious. Fine-tuning logistics while remaining inventively creative is a constant balance Robb seeks to create in every menu he designs.

Mentors like Michael Romano are accredited sources of unwavering inspiration. For Robb, being comfortable with putting your food in front of colleagues and well-respected critics with the anticipation of constructive feedback brings him one step closer to excellence.

Robb is recognized for developing and executing the famed Box Frites concession stand at the Mets’ Citi Field ballpark during his time with Union Square Events. Robb has also championed events like the Veuve Clicquot Polo Classic, the Children’s Cancer and Blood Foundation Breakthrough Ball and the Hearst Building Opening.

Likes & Dislikes:

Likes:

• Summer tomato mayonnaise on white bread with a little sea salt and pepper
• Minetta Tavern’s Black Label Burger
• Eating by himself (because hey, who doesn’t love a little me-time?)
• Coaching his son’s hockey team

Dislikes:

• Rose water
• Nutmeg
• People who talk too much
• Chef’s not tasting their food

LES Hit List – Must Try Eats in the Neighborhood
• Ramen Lab
• Uncle Boon
• Taim

A Preview of What to Expect from Chef Garceau at Neuman’s Kitchen