Growing up in Houston, Texas, Chef Roblé Ali was always fascinated with food and cooking. He showed talent in the kitchen at a young age after learning from his grandfather, Jesse Harris, who was a professional chef. At 15, Roblé returned to his birthplace of Poughkeepsie, New York and began working in his first professional kitchen and continued to develop as a chef throughout his high school years. Upon graduation, he enrolled at the Culinary Institute of America in Hyde Park, New York where he broadened his knowledge of food.
After quickly being identified as one of the hottest up-and-coming chefs, Roblé worked through the ranks as the youngest sous chef ever at Abigail Kirsch, an elite New York catering company. He worked side by side with Chef Chris Santos as Chef de Cuisine of Restaurant Mojo and on the opening of Stanton Social. In addition, Roblé was hired by nightlife mogul, Noah Tepperberg, to be the executive chef and design the menu at Avenue, a popular gastro-lounge in New York City.
Growing up in Houston, Texas, Chef Roblé Ali was always fascinated with food and cooking. He showed talent in the kitchen at a young age after learning from his grandfather, Jesse Harris, who was a professional chef. At 15, Roblé returned to his birthplace of Poughkeepsie, New York and began working in his first professional kitchen and continued to develop as a chef throughout his high school years. Upon graduation, he enrolled at the Culinary Institute of America in Hyde Park, New York where he broadened his knowledge of food.
After quickly being identified as one of the hottest up-and-coming chefs, Roblé worked through the ranks as the youngest sous chef ever at Abigail Kirsch, an elite New York catering company. He worked side by side with Chef Chris Santos as Chef de Cuisine of Restaurant Mojo and on the opening of Stanton Social. In addition, Roblé was hired by nightlife mogul, Noah Tepperberg, to be the executive chef and design the menu at Avenue, a popular gastro-lounge in New York City.