A proud Texan, Robert Nieto earned his cooking and baking certificate from Del Mar Community College in Corpus Christi. He began his career as a line cook at Corpus Christi Country Club, but quickly found he was creating desserts. He trained with the pastry chef to learn the fundamentals of pastries . Robert moved west to Las Vegas for further challenges and training. In Las Vegas, he worked at several five-star hotels: the Bellagio, Paris Las Vegas and the Venetian as a Pastry Cook and Pastry Sous Chef. Robert finally got his break by being hired as Pastry Sous Chef at world renowned Chef Thomas Keller’s Bouchon Bistro in Las Vegas. Furthering his career, Robert was given the opportunity to move to the Napa Valley as the Pastry Chef of Bouchon Bistro and Bouchon Bakery in Yountville. Looking other challenges, he shifted to Sonoma County to work at the Michelin-starred Madrona Manor as the Pastry Chef in 2010, where he was experimenting and improving his skills.
Over the years, Robert has taken every available opportunity to acquire expertise his creative skills. Even while on vacation Robert enjoys learning. Once, in Greece, he stopped by a bakery and began asking about their pastries. The baker spoke very limited English and Robert spoke no Greek. Robert pointed to the pastry he was curious about things. The two of them disappeared into the kitchen where they spent an hour working side by side with the baker showing Robert the recipes and techniques. Robert emerged elated – it was the highlight of his vacation.