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.