Raised in Manhattan in a family with a passion for great food, Robert learned the art of eating well at an early age. Shortly after graduating from college, he landed a dream job as a food writer and restaurant critic for Boston’s largest weekly newspaper.

Following a successful entrepreneurial stint in a related industry, he returned to the fascinating culinary world of New York, where he was a sought-after marketing consultant for gourmet food distributors and restaurant developers.

In 2003, after careful consideration of the state of the world's caviar, he founded American Caviar Company, whose mission was and is to elevate American caviars to a place of prominence amongst America’s best chefs. Seven years later, American Caviar Company is supplying many of this country’s award winning restaurants, luxury hotels, and private clubs with its exclusive products.

Robert has been a leader in the crusade to maintain the sustainability of our valuable marine life while at the same time strives to bring to market caviars which are delicious as well as affordable.

He speaks regularly at caviar events, food and wine societies, and private clubs.