Roberto Liberato
Robert Liberato-STK Steakhouse
Robert Liberato is regional executive chef at STK, responsible for menu development and culinary direction of the brand’s successful STK Los Angeles location. Before finding and following his true passion in the culinary arts, Liberato was a freelance artist and photographer. His journey to the kitchen was inspired by his mother, who urged him to attend the prestigious Le Cordon Bleu California School of Culinary Arts, where he graduated with honors. In 2005, Chef Robert was named pastry chef and lead line cook at Bon Appetit at the Getty Center in Los Angeles and quickly rose through the ranks, receiving a promotion to sous chef within a year. In 2007, Chef Robert accepted a role as chef de cuisine at The Whisper Lounge, located at Los Angeles hot spot, The Grove. He later served as a kitchen management consultant to ANGR Holdings, prior to joining Jon Shook and Vinny Dotolo’s Son of a Gun team in Los Angeles. He also spent time as chef de cuisine with ESquared Hospitality, at the Group’s BLT Steak LA. Chef Robert is passionate about the use of sustainable and local ingredients and enjoys experimenting with different flavor profiles and cooking techniques. He enjoys sharing his food and flavors with restaurant guests and is frequently invited to participate in some of the nation’s top culinary events, including the Los Angeles Food & Wine festival; Indulge LA – Los Angeles Chocolate and Pastry Festival and the Coachella Valley Music and Arts Festival.
