Roberts interest in cooking began at the age of 12, washing dishes for Peter Hopach at Peters Cellar 47 in Wangaratta.

Five years later Robert began his apprenticeship working at Society Restaurant in Melbourne under the guidance of Juliana Landrivon. Following his apprenticeship, Robert worked in some of Melbourne's five star hotels including The Windsor, The Grand Hyatt and The Stamford Plaza Hotel as a Chef De Partie.

In 1997 Robert was employed at Donovans restaurant in St Kilda then joined the team at the Regent Theatre working under the guidance of Chef Mark Haynes. About one year later Robert was employed by Phillipe Mouchelle to join the team at the newly opened Langtons Restaurant.

In 2000 he was appointed Sous chef for the IBC restaurant at Homebush in Sydney for the 2000 Olympic Games. After Sydney taking a position in the Yarra Valley at Yering station with award winning chef Colin Swallwell and following at Evelyn County Estate in the capacity of Sous Chef.

In 2002 he was appointed Executive Head Chef at the popular winery and restaurant, De Bortoli where he worked for two years before completing a Certificate IV in Assessment and Workplace Training.

Robert currently  teaches commercial cookery at both Box Hill Institute and also at Chisholm Institute.