Chef’s Bio2017-11-16T21:19:23+00:00

Chef’s Bio

ROBERT DUVALL

Chef’s Bio

ROBERT DUVALL
I started cooking when I was 15 years old at Izzy’s bagels in Fountain Valley. I would go to work at 4:30am to make dough and prep for the day. That was before high school every morning, then after school I would go back to work and close the shop 3 to 4 days a week throughout high school. After I graduated high school I went on to making pizza for 2 years, became a manager of 3 shops by the time I was 18 years old; Aloha Pizza in Fountain Valley, Huntington Beach, and Westminster. I graduated high school at the age of 17. At the age of 19 I got into my first restaurant Long Boards in HB. After working there for a couple months I decided to go to culinary school; The Art Institute.

 

After working at long boards for a year I wanted to expand my cooking talents so I went to work for Chef Takashi Abe who studied under Chef Nobu, one of the best sushi chefs around. I was able to study under chef Abe for 9 months but the restaurant shut down due to location. Chef Abe now owns Blue Fin in Newport beach and has the best sushi in Southern California. After school I got a job at Slater 50/50 in Anaheim hills, I worked there for a couple years before being promoted to Executive Sous Chef and was able to be one of the Chefs to open their Huntington Beach location. At this time I was 23 years old. After opening Slater’s 50/50 I got the opportunity to move to Las Vegas to become the Executive Sous Chef for Bachi Burger, during that time I was able to help open Luna Rosa in downtown Las Vegas on Fremont Street.

 

I moved back to California a year later to come back and be part of opening Saddle Ranch Costa Mesa, I was Shift Supervisor and was there for a year. Then at the age of 25 I became Executive Chef Kitchen Manager at Velvet Lounge Santa Ana and was the chef there for 2 years. After velvet lounge I went to Clancy Clubhouse at the Anaheim Disney district, I became restaurant manager by the age of 27. Did that for a year and realized that I didn’t like to manage people anymore I just wanted to cook again. So I left and went to 24 Carrots Catering at the age 28 and started out as a line cook got moved to lead chef then up to one of their tasting chefs. After 1 year of working for 24 Carrots I realized that people really loved my food and so I decided to open my own catering company. And that’s how Duvall’s Dishes started 1 year ago. Now I’m 30 years old and owner of my own catering company. I love to cook, am passionate about what I do and enjoy catering for people and events. I would love to cater for you!
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