As a youth in his adopted hometown of Houston TX, Roblé was fascinated with food and cooking. He was already cooking dinner for his family of eight by the age of twelve. He returned to his birthplace of Poughkeepsie, NY at the age of fifteen and began working in a professional kitchen. Roblé continued to work and develop as a chef in various professional kitchens throughout his high school years. After graduating high school, Roblé enrolled at the Culinary Institute of America in Hyde Park, N.Y. where he broadened his knowledge of food, beyond the Soul, Southern, Barbecue, and Tex-Mex he grew up on. “Once I got to the C.I.A., I was introduced to a whole new world of flavors and techniques, I knew that fusing these new skills with my ‘down home’ background would lead to something special”, says Roblé. “This whole new world of food was opened to me, and I made it my point to explore every inch of it”.
Roblé’s food travels ultimately led him to the center of the culinary world, New York City were Roblé has had the opportunity to work in esteemed food establishments such as Matthew Kenny’s “Cafe M” at The Stanhope Hotel, The Lower East Side’s beloved French bistro “Le Pere Pinard”, and The West Village’s trendy restaurant/lounge “Moomba”. Roblé has worked as the youngest Sous Chef in Abigail Kirsch’s history, Executive Chef of Norma Darden’s “Spoonbread”. Catering and Restaurants, and Executive Chef of the East Village restaurant “Mojo”. Roblé is now Executive Chef of NYC’s “Avenue” and the Chef/Owner of a catering company by the name of “Roblé & Co."