Meet Chef Rob - Rancho de los Caballeros' New Culinary Maestro

Rancho de los Caballeros is excited to introduce Chef Robert Cornett as our new Executive Chef! With a rich culinary journey that began not in culinary school, but in a mechanic’s garage. Chef Rob's path to the kitchen has been anything but conventional. His transition from auto mechanic to executive chef is a testament to his passion, dedication, and the belief that inspiration can strike anywhere.

A Unique Culinary Journey

Chef Rob's love for cooking was sparked 19 years ago while watching the Food Network. This led to a pivotal "aha" moment that would eventually guide him away from the world of car repairs and into the culinary arts. Without any formal culinary training, Chef Rob dove headfirst into the restaurant industry, gaining hands-on experience in various kitchens. From country clubs to renowned resorts like Canyon Ranch Wellness Resort, where he spent a decade honing his skills, Chef Rob has consistently climbed the culinary ladder through hard work and a passion for flavors.

Embracing Southwestern Flavors

At Rancho de los Caballeros, Chef Rob is eager to bring his culinary vision to life. His philosophy revolves around evoking memories and comfort through food, presenting familiar flavors in an elevated style. “So many memories are wrapped up into food,” Chef Rob shares, “and really trying to put that on a plate that rekindles those thoughts.” With a focus on southwestern and Americana fusion, he aims to incorporate local ingredients, particularly the rich flavors of local chilis, into the resort’s menu. His approach to Southwestern cuisine moves beyond just heat, highlighting the depth and complexity of flavors these ingredients can offer.

Innovations in the Kitchen

Since his arrival at Rancho de los Caballeros two years ago, Chef Rob has already begun to influence the resort’s culinary offerings. He’s particularly proud of his smoked chicken enchiladas, which seamlessly blend the essence of the ranch with southwestern flair. Another favorite is his herb-crusted pork with quinoa, which brings the nostalgic flavors of Thanksgiving to life in an unexpected dish.

Chef Rob also enjoys the challenge of catering to the diverse palates of Rancho's guests, from those seeking comfort food to those wanting a gourmet experience. “There is a way to do both,” he says. “Starting with making the comfort food, and putting in that extra effort, that extra love, and plating it in a sophisticated manner.”

A Day in the Life

The transition to Executive Chef has been a smooth one, thanks in part to the responsibility Chef Rob took on while working under former Executive Chef Jacob Ellis. His day-to-day involves managing the nuances of all-inclusive dining at Rancho’s main dining areas, and the more refined menu at 19, the resort’s fine dining restaurant. He’s also passionate about sourcing fresh, local produce, making trips to nearby farmers' markets in Prescott to find unique ingredients.

Beyond the Kitchen

When he's not crafting new dishes, Chef Rob is also navigating the logistical challenges of managing a kitchen spread across the ranch’s sprawling property. Despite the hurdles, what excites him the most about his role is the freedom to infuse his personality into every dish. From the sizzling outdoor cookouts to the intimate dinners at 19, Chef Rob’s influence can be tasted throughout Rancho de los Caballeros.

For Chef Rob, food isn’t just about nourishment; it’s about experience. As he continues to elevate the dining experience at the Ranch, we look forward to sharing many more memorable meals with our guests.

Come experience Chef Rob’s culinary delights and see how he’s bringing a new flavor to Rancho de los Caballeros. Whether you're a returning guest or visiting for the first time, prepare to have your taste buds tantalized and your dining experience elevated!

Written by Mike Shubic - Mesh Marketing