Chef Robert Saalfeld apprenticed for three years with the American Culinary Federation before attending and graduating from the Culinary Institute of America in Hyde Park, New York. He spent several years in leading hotels in Florida and New Jersey before taking the position of Sous Chef and Executive Chef for six years at Laurel Oak Country Club in Sarasota, Florida.  He is an accomplished ice carver, competing for over 10 years. His country club experience as executive chef continues to this day with positions at River Hill Country Club, Cypress Lake Country Club, Saint Charles Yacht Club, Pelican Isle Yacht Club, Naples Lakes Country Club, Glen Eagle Country Club, and, most recently, Country Club of Jackson (MS). His interim executive chef assignments with Club Advisors include Country Club of Jackson (MS), Ansley Golf Club, The Woodlands Club, Latitude Margaritaville Resort, and The Loxahatchee Club. Robert recently completed an assignment at The Golf Club of Oklahoma in Broken Arrow, Oklahoma.