Today we’d like to introduce you to Myron Roberson.
Hi Myron, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I’m originally from sunny Tampa, Florida, but these days, Jacksonville& Middle Georgia is where I call home. I’m a husband, a father to four amazing kids, and the owner of Taste of the Robersons—though most folks just call me Chef Robee.
Cooking is in my DNA. I’m a third-generation caterer, and my story really begins in my grandmother’s kitchen. She catered for more than thirty years, serving organizations, churches, and communities, and I was her little shadow. At just three years old, I’d be right there on the kitchen floor, watching her mix cakes, season pots, and bring flavors to life. Eventually, she let me help, and that’s when my passion for food took root.
Those moments weren’t just about learning recipes—they were about understanding the heart behind a meal. My grandmother showed me that food is a way to love people, to comfort them, to bring them together. That’s the philosophy I carry into every event we cater today.
Now, as Chef Robee, I get to merge those deep Southern roots with my own creative twist. Whether it’s an intimate dinner for two or a celebration with hundreds, I want people to walk away feeling like they just experienced more than a plate of food—they experienced a moment. For me, that’s the real recipe for success.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Not at all, it’s been anything but smooth. There have been seasons where the phone wasn’t ringing as much as I hoped, events fell through, or the market shifted and I had to figure out how to adapt. Building a strong clientele takes more than just good food. It’s media, marketing, word-of-mouth, and a lot of late nights wondering if I’m doing enough.
There were times when I poured out my heart, time, and savings into an event or campaign, only to see it fall flat. It can be discouraging when you know the quality you bring, but you’re still fighting to be seen in a crowded industry.
But those moments taught me grit. They reminded me why I started. Because cooking is my calling, not just my career. I’ve learned that success isn’t just measured by profit or popularity, but by the people whose lives I’ve touched through a meal. That perspective has kept me going, even in the hardest seasons.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I specialize in creating flavorful, unforgettable dishes. So much so that some people have started calling me the Flavor G.O.A.T. My style blends deep Southern roots with bold, creative twists, giving my clients food that’s not only delicious but leaves a lasting impression.
One of the things I’m most proud of is that I’ve had the honor of serving people from all walks of life. From intimate family dinners to celebrity and high-profile clients. I’ve catered for the legendary Patti LaBelle, as well as professional athletes, yet I approach every event with the same care and passion. Whether I’m cooking for two or two hundred, my goal is always to make each person feel valued through the food I prepare.
What truly sets me apart is my belief that food is more than just a meal. It’s an experience. I aim to connect with people on a personal level, crafting dishes that tell a story, stir memories, and create moments they’ll never forget. That heart, combined with my dedication to flavor, is what keeps clients coming back.
What would you say have been one of the most important lessons you’ve learned?
Obstacles aren’t stop signs. They’re just tests to see how far you’re willing to go.
Pricing:
- Custom Catering Packages – Starting at $35 per person, tailored to the event size, menu, and service style.
- Private Chef Experiences – Starting at $750 for up to two guests, with additional costs per extra guest.
- Corporate & Luxury Catering – Fully customized pricing based on menu, staffing, and event scale.
- Specialty Dishes – Signature entrées such as our Jerk Salmon Pasta or Rosemary Garlic Lamb Chops available as part of premium packages.
- Event Minimums – Most catering events require a $1,000 minimum for booking.
Contact Info:
- Instagram: https://www.instagram.com/iamchefrobee?igsh=cTlrMHEyajdwc2o3&utm_source=qr
- Facebook: https://www.facebook.com/share/15spKfojT6/?mibextid=wwXIfr
- Twitter: https://x.com/chef_robee?s=21
- Youtube: https://youtube.com/@iamchefrobee?si=g08J5xC4lrgiARqD
