Robert Marchesano

EXECUTIVE CHEF

The kitchen is captained by Robert Marchesano, a talented Brooklyn native who has an impressive history. Bobby started cooking with his grandmother in Brooklyn when he was 6 or 7. Although he’s been working in kitchens since he was 16, Bobby got his first “real” kitchen job in New Orleans after graduating from the Culinary Institute of America.

After, Robert spent several years in San Francisco before coming back to the East Coast and working with celebrity chefs Daniel Orr and Galen Zamarra.

Back in New York City, he met Nate and Brian Hugill, with whom he started Grape and Grain, and its sister restaurant, Against The Grain. After a brief hiatus in Chicago, Robert joined back up with the brothers in 2010 to open Maxwell’s On Main (MOM's) in Doylestown, PA.