Rob Brown spent his childhood in the mountains outside of Calgary. Born into an outdoorsy family imbued Rob with a love of nature.
The Boy Scout organization further fostered this penchant. His early adulthood was spent working various jobs to pay for his climbing, hiking, camping and scuba diving in Southern Alberta and Southern California. He spent the better part of a decade deflecting questions as to why he was not a chef. Eventually, it was his Uncle Don who put Rob on the path. After preparing a meal for the family at the time of his grandmother’s funeral, Uncle Don put his arm around Rob and said,“That was one hell of a meal! You have to do what you love in life, and clearly, you love to cook. Go to Culinary School.” The rest was, as they say, is history.
Rob enrolled in the Professional Cooking Program at the Southern Alberta School of Technology (SAIT). While striving for the Red Seal Certification, he had the privilege of working at the Canadian Rocky Mountain Resorts in Banff. There Rob assisted renowned chef, Dany Lamote of Todos Santos, Mexico. Later, he spent the 2013 and 2014 seasons as the Sous Chef at the Lake O’Hara Lodge in Yoho National Park. He completed his hours, aced his exams, and received his Red Seal. Rob graduated with Honors in 2012. After that, Rob was set free into the wild world of the Canadian restaurant industry. He subsequently worked as a Saucier at Blink Restaurant and Bar under Chef Chris Dewling (one of the top restaurants in Calgary), a slew of eateries across the land, and lastly at Ox and Angela in Calgary before going to the Num-Ti-Jah Lodge. Rob originally came to Polly’s Paladar with the aforementioned Chef Dany Lamote in the Fall of 2013. It was the very first time that Dany had been to the foothills to cook food for Paladar members. He needed a trusty sous chef, so he brought Rob.