Robert Stea
Regional Development Specialist
Division: Restaurant
Location: Florida – South
Robert Stea is a culinary executive with over 15 years leading kitchens, R&D, and multi-unit food operations across New England and Florida. As Executive Chef at Milk Street Café in Boston, he ran a 100-person catering and café operation serving Ivy League institutions and Fortune 500 clients, growing daily sales from $70K to $100K and total revenue from $12M to $19M over four years. He previously created a new retail concept from scratch at Kitchens of The Bay State, managing R&D and menu costing across five operations, and consulted for Bonefish Grill founder Tim Curci, designing a $1M farm-to-table kitchen and bakery for Fat Beet Farm in Tampa.
Stea holds an AOS in Culinary Arts from Johnson & Wales and has been recognized with a Zagat 28/28 rating, a Golden Spoon Award from Florida Trend, and a Top 10 Best of the Best from Tampa Bay Magazine. Based in Tampa, he brings both hands-on culinary leadership and the brand, R&D, and P&L experience operators need when a kitchen has outgrown day-to-day line management.
Robert Stea
Regional Development Specialist
Division: Restaurant
Location: Florida – South
Robert Stea is a culinary executive with over 15 years leading kitchens, R&D, and multi-unit food operations across New England and Florida. As Executive Chef at Milk Street Café in Boston, he ran a 100-person catering and café operation serving Ivy League institutions and Fortune 500 clients, growing daily sales from $70K to $100K and total revenue from $12M to $19M over four years. He previously created a new retail concept from scratch at Kitchens of The Bay State, managing R&D and menu costing across five operations, and consulted for Bonefish Grill founder Tim Curci, designing a $1M farm-to-table kitchen and bakery for Fat Beet Farm in Tampa.
Stea holds an AOS in Culinary Arts from Johnson & Wales and has been recognized with a Zagat 28/28 rating, a Golden Spoon Award from Florida Trend, and a Top 10 Best of the Best from Tampa Bay Magazine. Based in Tampa, he brings both hands-on culinary leadership and the brand, R&D, and P&L experience operators need when a kitchen has outgrown day-to-day line management.