Chef Biography
Jacky Robert was born in 1950 in Granville, Manche, France, and began to cook at age 15. After apprenticing at Les Gourmets in Granville, he moved to Paris working with Chef Wolfgang Puck at Maxim’s Paris, and rue Royale. Chef Jacky then staged at Great Chef Roger Vergé’s Moulin de Mougins and at the Hotel Negresco in Nice, France with Jacques Maximin.
He immigrated to the United States to begin his American career at the Dome of Four Seasons and Le Cordon Bleu in Florida, then up to Brewster, Massachusetts to work with Great Chef Nitzi Rabin at Chillingsworth. In 1976 he helped his uncle, Lucien Robert, open Maison Robert in Boston’s Old City Hall, before moving out to San Francisco as executive chef of Ernie’s. In 1982, the Great Chefs television team showed up at Ernie’s to tape Chef Jacky Robert for their PBS series, Great Chefs of San Francisco, along with his mentor, Great Chef René Verdon, formerly of the White House.
In 1985, Chef Jacky opened his own restaurant, Amelio’s, only to return to Maison Robert in 1996 as executive chef. In 2001 he accepted the executive chef’s position at Great Chef Lydia Shire’s Locke-Ober restaurant in Boston and then in 2003, moved out to Cape Cod as culinary director at the Chatham Bars Inn. In 2005 he opened Petite Robert Bistro which now has multiple locations. In 2015, he took over the old Pierrot Bistro on Boston’s Beacon Hill, renamed it Ma Maison Jacky Robert and is working as executive chef today, in 2016.
Recipes
Grilled Striped Bass with Baby Fennel ►
Yield: 4 Print Grilled Striped Bass with Baby Fennel ► By Great Chefs May 15, 2015 Grilled Striped Bass with Baby Fennel Ingredients Indirect heat method Striped bass or rock cod – 1, 2-pound Baby Fennel Bulbs – 8 (alt. 1 large fennel bulb with greens) Salt Salt Sea Water – 1 quart (alt. plain […]
Minced Honey BBQ Squab Served with Israeli Couscous in an Iceberg Lettuce Cup ►
Yield: 4 Print Minced Honey BBQ Squab Served with Israeli Couscous in an Iceberg Lettuce Cup ► By Great Chefs January 28, 2015 Couscous, made colorful with green onions and carrot slivers, combines perfectly with minced honey-glazed grilled squab and mushrooms. The smoky grill flavor is a wonderful foil for the silky couscous. Simple lettuce […]
Gratin of Strawberries ►
Yield: 10 Print Gratin of Strawberries ► By Great Chefs January 28, 2015 The lovely dessert is, quite literally, strawberries and cream. Golden glazed sugar caps pretty molds of strawberries and pastry cream lighted with Italian meringue. The cream mixture gets a little bite from fresh lemon juice. The chef suggests making your own molds […]
Shrimp-stuffed Ravioli with Basil Sauce ►
Yield: 4 Print Shrimp-stuffed Ravioli with Basil Sauce ► By Great Chefs January 28, 2015 Tender ravioli filled with a mixture of shrimp, tomatoes, and garlic are coated with creamy basil sauce. While it serves 4 as an appetizer, it could serve 2 for supper. Ingredients Filling Unsalted Butter – 2 Tablespoons Onion – 1, […]
Braised Squab in a Mold of Vegetables ►
Yield: 4 Print Braised Squab in a Mold of Vegetables ► By Great Chefs January 28, 2015 These elegant molds arrive at the table like bright gems. Bright green broccoli studs the top of each white-and-orange mold. Inside are slices of rare squab meat. The rich sauce is made with squab trimmings, pan juices, and […]