Robert Ribant
Executive Chef

Robert Ribant grew up in Detroit, where his French grandmother would often make such traditional dishes as duck blood soup, and his German grandmother offered up healthy portions of calve's heart and knaddle (dumplings). This is where his love affair with food began.

After attending cooking school in Detroit, he sought out the most challenging internship in the Detroit area at the Dearborn Inn, a four-diamond property. After many months of learning and performing the all-important basics, Robert was hired on full time.

Through conversations with his colleagues, he knew that he had to earn his reputation in New York. So he sought a transfer to a Manhattan Marriott (Dearborn Inn affiliate) from his Executive Chef.

Transfer granted, off he went to the Downtown Marriott where he worked the fine dining restaurant, with an American/Asian menu, and on other days worked in banquets doing large-scale catered functions. Robert longed to cook in New York’s finer kitchens and was successful in landing positions at the famous River Café, the Hudson River Club, and The Russian Firebird, honing his skills in various cuisines.

Robert was now ready to command a kitchen and was intrigued by Michael McCarty’s philosophy of food, wine, and service. Since May 1999, he has been running Michael’s kitchen in New York.