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.