Robert SandersonRobert Sanderson realized he was destined to be a chef at a young age of three years. While playing chef for the make believe restaurant he and 4-year-old sister Amy, "owned,” Robert mistakenly took the tip of his finger off while trying to chop a piece of wood that he was pretending was celery.
Robert’ first job was as a dishwasher at an Italian bistro located in the heart of beautiful Coeur 'Alene, ID. By the end of high school, Robert was in charge of the kitchen ordering, scheduling, and specials. Having concreted his passions it was time for some training on the professional level. Robert then moved to Seattle for professional culinary training.
After three years of working in fine dining restaurants while studying at the art institute of Seattle he continued his education with an internship at the prestigious Carter House Inn located in Eureka, CA. Robert then moved to Jackson Hole, WY and then to Cache Valley to finish his business degree at Utah State University.
Until this point the majority of Robert's experience had been fine dining and here he found passion in organic, fair traded cuisine as well as the whole different world of catering. Logan has become home for Robert and now between teaching classes, fly fishing, & cooking for his friends and family, you can find Robert using his skills at Crumb Brothers Bakery in Logan, UT.