Chef Biography

Robert Bruce was born and raised in an old New Orleans restaurant family who owned and operated Willie Maylie’s MAYLIE’S RESTAURANT. After graduating from École Classique, Robert went on to gain an Associate of Science degree in the Culinary Arts from Johnson & Wales, and a Bachelor of Science degree from Florida International University in Miami. 

Over the three summer breaks, he gained a great deal of knowledge by working with Great Chef Roland Huet of Christian’s Restaurant in New Orleans.  Upon graduating, he worked at many New Orleans area restaurants, including Commander’s Palace, as a line cook under Great Chefs Emeril Lagasse and Jamie Shannon.  The Great Chefs film crew caught up with Chef Bruce in 1995 while he was executive chef at Palace Café in New Orleans where he prepared three dishes:  Sweet Potato and Crabmeat Napoleon (appetizer), Ella’s Whole Roasted Fish (entrée), and Chocolate Torte (dessert) for our Great Chefs of America series.

He has since gone on to work for several steakhouses including The Chop House, Ruth’s Chris, and Smith & Wollensky before settling in at Mr. John’s Steakhouse in 2015.  Mr. John’s Steakhouse is located on St Charles Avenue in New Orleans.


Ella’s Whole Roasted Fish

Serving: 2 Print Ella’s Whole Roasted Fish By Great Chefs October 6, 2015 This dish is named for Ella Brennan, first lady of fine restaurants in New Orleans, and is served at the Palace Cafe, one of the Brennan’s several fine restaurants in the city. Creole seasoning, once only available in New Orleans, is now […]

Chocolate Torte

Serving: 6 Print Chocolate Torte By Great Chefs September 26, 2015 These pretty tortes have slightly soft tops and are covered with a spiral of whipped cream. They are served with strawberry puree and fresh berries. Depending on the size of your tart molds, you may get eight tortes from the recipe. Ingredients Water – […]

Sweet Potato and Crabmeat Napoleon

Serving: 4 Print Sweet Potato and Crabmeat Napoleon By Great Chefs September 26, 2015 Tall stacks of crabmeat and sweet potato crisps are topped with creme fraiche laced with choupiquette caviar. Capers, shaved egg white and egg yolk, and chives garnish. Ingredients Sweet Potato Crisps Sweet potatoes – 1 large or 2 medium, peeled Clarified […]

Restaurant Information

Phone(504) 679-7697

Address :2111 St Charles Ave, New Orleans, LA 70130

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