Bobby Milheron first discovered his passion for the culinary arts on the East Coast, where he graduated from The Culinary Institute of Canada, in Charlottetown, Prince Edward Island — which would lead to joining established kitchen brigades at restaurants in New England and Nova Scotia. Bobby then headed west and joined the team under Executive Chef Quang Dang at Vancouver’s Diva at the Met in 2008.
In 2012 he was reunited with Chef Dang as Sous Chef at West Restaurant, where he spent two more years honing his craft before joining the opening team at Boulevard Kitchen & Oyster Bar as Senior Sous Chef under Executive Chef Alex Chen. After three years at Boulevard, Bobby had the opportunity to take over as Executive Chef of West Restaurant. He held this position until West closed its doors at the end of 2019. In January of 2020, Bobby took over as the Executuive Chef for the Wentworth Hospitality Group overseeing Homer St. Café and Bar and Tableau Bar and Bistro.
A highly driven and creative talent, Bobby is an ardent supporter of local and peak-of-season ingredients and cultivates lasting relationships with farmers, ranchers, foragers and fishermen in his own backyard. He loves to provide his guests with fare that is both informed and defined by the bounty of fresh ingredients available to chefs working in the Pacific Northwest.