Robert Furry

Robert Furry is a passionate individual in the culinary world who thrives on continuous learning and innovation.

With a background in culinary arts from Eastern Illinois University, Kendall College, and Lake Land College, Robert has honed his skills and knowledge in the kitchen.

Robert has held various roles in different establishments, including Executive Chef at Alexander Briggs, Chef at Charleston Country Club, Line Chef at Fishers, and Expeditor at Cayman Grill.

His diverse experience also includes positions such as Line Cook at Cobalt, Cook at Moffat Station Restaurant and Brewery, Chef at Mattoon Golf and Country Club, Saute Cook at Le Bouchon, and Assistant Manager at Beauty Supply.

Robert Furry embraces each day with enthusiasm, eagerly engaging with colleagues to explore new dishes, recipes, and culinary trends, creating a vibrant and exciting atmosphere in the kitchen.

His positive attitude and dedication to the culinary craft make him a valued member of the culinary community.

Robert's commitment to excellence and creativity in cooking ensures that he continues to delight patrons with amazing food experiences.