Robert Harris

_MG_9597_loresRobert 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. Robert honed his skills at the Culinary Institute of America and then at the Commander's Palace in New Orleans. He later moved north with his family and settled in Cambridge, MA, where he has worked at local restaurants such as Olives, Rialto, East Coast Grill, EVOO, and Casablanca.

While serving as the East Coast Grill Catering Director, Robert 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 Catering. Next came the world's smallest restaurant, The Table, featuring one long farm table serving just one group at a time multi-course plated dinners.