Robert Harris

Chef Robert Harris’ passion for cooking began in his mother’s kitchen in Tuscaloosa, Alabama, where she taught him to prepare traditional Southern dishes using fresh produce from their neighbors’ farms.

Harris honed his skills at the Culinary Institute of America before taking a position at the Commander’s Palace in New Orleans. He later moved north with his family and settled in Cambridge, where he had the opportunity to work in the kitchens at local restaurants like Olives, Rialto, East Coast Grill, EVOO, and Casablanca.

While serving as the East Coast Grill Catering Director, Harris found great satisfaction in preparing special-occasion meals to reflect each individual client’s taste. His dream to become the first and pre-eminent caterer in Boston that focuses on ingredient-driven, locally-sourced food led him to found Season to Taste a Cambridge-based catering company that also offers a traditional table d’hôte and regualr cooking classes.

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