Robert Allen is the Executive Chef of Citico's Restaurant and Club in Lenoir City, Tennessee. Originally from Texas, where he most recently worked as the Executive Sous Chef at Escondido Golf and Lake Club in Horseshoe Bay, Robert graduated from the Le Cordon Bleu Culinary Academy in Austin.
While Robert is relatively new to the area, he has quickly fallen in love with the East Tennessee’s natural beauty and friendly people. He has loved forming relationships with local food providers and appreciates our unique local ingredients. Robert crafted a bold and diverse seven-course Trust Fall menu, and since the dinner was held within the Aquaponic greenhouse at Eco-Rich Farms, Robert picked and used a wide variety of their products on the spot, including: beets, cucumbers, lettuce, greens, and tilapia! Robert drew from a wide variety of influences and employed numerous cooking techniques to take our guests on a truly unique and delicious culinary journey. Heightening the experience were the eclectic and fascinating beverage pairings of Nathan Osborne, which included bubbly, wines, stout, Irish whiskey, and port. A truly unique experience that no one in attendance will soon forget - thanks, guys!
Video and photos courtesy of Erin McCall Photography.
Courtesy of Eco-Rich Farms.