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Robert lives and cooks in Sonoma County, California.

Robert Leva grew up in Binghamton, New York in a first generation Italian household. Cooking was an intrinsic part of Robert’s home, with the kitchen being the focal point of family, celebration and nourishment. This is where his seminal and most unadulterated food memories stem from.

After receiving a degree in Anthropology from State University of New York at Plattsburgh, and a short stint in graduate studies at Northern Arizona University, Robert enrolled in the culinary program at NECI in Montpelier, Vermont and began the professional journey that brings him here today.

Robert moved to Boston upon graduating with an AOS in Culinary Studies. He cooked under Chef Frank McClelland at the venerable L’Espalier in the Back Bay and with Gordon Hamersley at his acclaimed Hamersley’s Bistro in Boston’s South End. Robert moved to San Francisco in 1998 and secured a position at Traci Des Jardins’ Jardinière as a Chef de Partie.

In September 2000, an opportunity to move to Napa Valley was presented and Robert left Jardinière to become a Sous Chef for Richard Reddington, whom had just taken over the kitchen at Auberge du Soleil. Robert was promoted to Executive Sous Chef in 2002. In 2003, Robert left Auberge du Soleil and became the opening Executive Chef at Auberge Resorts third and newest luxury property, Calistoga Ranch. Robert successfully created and drove an esteemed and recognized culinary program at the resort’s restaurant, The Lake House.

In 2006, Robert left Calistoga Ranch to once again cook with Chef Reddington at Redd in Yountville, while preparing to move back to San Francisco. Mutual professional relationships ultimately put

Robert in touch with Mitchell Rosenthal of SOMA powerhouse Town Hall and a subsequent offer to be the opening Executive Chef of Rosenthal’s second SOMA venture, Salt House in October of 2006.

Robert garnered strong opening reviews for Salt House from both the San Francisco Chronicle and San Francisco Magazine, along with being named Most Booked Restaurant on Open Table from 2006 through 2008. Robert went on to a successful 5-½ year run at Salt House, departing in 2012. Robert returned to working as direct culinary assistant and Executive Sous Chef for Richard Reddington at Redd, while working on an independent project. He was responsible for organizing and executing several high profile events with Chef Reddington in Napa Valley as well as other parts of the United States, including private dinners at The Naples and Sun Valley Wine Auctions, and Charity Benefits for the Donald Link Foundation in New Orleans. Robert worked with Chef Reddington in this facility from summer of 2012 through the spring of 2015.

Robert was recruited to open the restaurant and full service food and beverage program at Rambler in the Hotel Zeppelin in Union Square in 2016. After a successful launch and profitable opening, Robert took some time to travel and be with family in New York.

In April 2018, Robert became the Executive Chef of Bellota in the Design District of SF, cooking modern Spanish cuisine with a California, market driven point of view.

In the summer of 2021, Robert was offered the opportunity to become the Estate Executive Chef of Mayacama in Santa Rosa, CA. Mayacama is a luxurious, private club nestled in Sonoma County, with world class golf and a deep rooted culture of food and wine excellence.