Bobby began his career in Seattle, WA at Palisade Restaurant in 2006. Since then, he's worked in over 20 kitchens in the culinary hubs of Seattle, Washington DC, New York, and Montreal. 

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His commitment to locally sourced food has followed him throughout his career, choosing to work at "farm to table" restaurants such as Urbane, Blue Duck Tavern (D.C.), Stoneburner, Cafe Flora, Foxy, and Joe Beef (Montreal). With a rounded knowledge of seasonal cooking, quality food sourcing, and economical food cost analysis, Chef B.G. offers a multitude of culinary service to suite all of your needs.