Robert Dorsey has honed his technique in some of the best restaurants in the San Francisco Bay Area, such as Embarko, Café Pescatore, Firefly, Cafe Rouge, Elroy’s, Kuletos, and Garibaldi’s. His first Executive Chef position was at the at Elysium Café in San Francisco, where San Francisco Chronicle food critic Michael Bauer awarded him a 3-star review, and the accolade “Best Burger.” Soon after, Dorsey was invited to become a chef at the storied Bay Wolf Restaurant in Oakland, mentored by Michael Wild. There, he helped develop seasonal regional Mediterranean menus and assisted with the Bay Wolf cookbook. After his stints in top kitchens across the Bay Area, Dorsey embarked on his first solo venture, Blackberry Bistro. A community focused, California-French inspired concept in Oakland’s Glenview district, the restaurant became an immediate success and quickly earned the award for “Best Breakfast/Brunch” from the East Bay Express. Chef Dorsey went on to open the Blue Oak Café at the Oakland Museum, where he created a unique culinary style highlighting California’s cultural melting pot, and designed menus to link the museum’s exhibits to the cuisine at the café. Dorsey’s passion for food and community is the driving force behind his company. Through his cooking, Dorsey delights in the opportunity to share culinary cultures from around the world.