With his 20 years of experience, Robert Shawn Boyea worked alongside Executive Chef Kevin Snook, trained at the Waterside Inn in England with Chef Alain Roux and had the opportunity to learn some secrets from Grand Chief Ronald Kimbugwe from the restaurant “Belle et le Dragon”.
He also worked with a number of restaurants and fine-tuned their recipes. He says he is always ready to learn new things and push boundaries.
