About Me
Meet Chef Rob Octela: Elevating Culinary Experiences with Passion and Expertise!
Robert Octela Dezange, is a renowned chef with a culinary journey spanning over 20 years, he was born on July 3rd, 1982 in Smithfield, North Carolina. His Haitian parents migrated to America in the early 1980s and settled in South Florida in 1985. Growing up on a bean plantation where his parents worked as farmhands, Robert learned the value of hard work and perseverance.
During his summers in Haiti, Robert's passion for cooking was ignited by his maternal grandmother who owned a restaurant in Leogane. These early experiences laid the foundation for his future career in the culinary arts. After the tragic loss of both his parents in 1995 and 1996, Robert moved in with his aunt and started his first job as a pizza maker and cashier at Sbarro's Pizzeria at Cutler Ridge Mall.
Robert's first mentor, Luciano, an Argentine boss at Sbarro's, introduced him to the ins and outs of the culinary industry. Despite facing challenges during his teenage years, including being expelled from high school at the age of 16, Robert's determination and resilience led him to enroll in Homestead Job Corp, pursuing a degree as a Nurse's Assistant. However, Robert's passion for cooking remained unwavering, and he eventually found work as a prep cook at Outback Steakhouse in the Florida Keys.
Chef Andrew Tsang, an influential figure in the early parts of Robert's culinary journey, encouraged him to attend culinary school. Robert seized the opportunity and enrolled at Le Cordon Bleu Miami College of Culinary Arts, where he excelled and graduated with distinction, earning a place on the school's prestigious Wall of Fame.
(L-R; Chef Rob. Chef Andrew Tsang, and Chef Camellien)
After completing his culinary education, Robert embarked on a series of noteworthy positions. He started as a line cook at the Hilton Resorts, then progressed to become a Sous Chef at the Islamorada Fishing Club and later an Executive Sous Chef at the Cheeca Lodge. Robert's journey continued as he worked as a Chef-Stage at Michaels Genuine before ultimately assuming the role of Executive Chef at Snapper's in 2017, just before Hurricane Irma hit. He went on to hold various similar positions before eventually retiring from corporate America, having served as the Executive Chef of Sundowners. During the course of his career, Robert had the opportunity to work with some of Florida's finest chefs, including Niven Patel, Andrew Tsang, Andy Niedenthal, Richard Smith, Jevon Smith and Chef Ali Bader, to name just a few.
Currently, Robert serves as an Executive Task Force Chef in his own venture, Chef Rob Octela LLC. The company partners with Taskforce agencies, offering Taskforce services for restaurants, and provides private and catering services to clients.
In addition to his work in the restaurant industry, Robert holds the prestigious position of President of The National Black Chefs Association (NBCA) Florida Chapter, demonstrating his commitment to promoting diversity and excellence in the culinary field. Throughout his career, Chef Rob Octela has received numerous accolades, including awards and nominations from the Florida Key Largo/ Islamorada Chamber of Commerce.
He is a family man, happily married with six kids and a very active member of the community. If you're looking for a talented and passionate chef to bring your culinary vision to life, look no further than Chef Rob Octela.
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