Rob Miketa
Rob Miketa brings fourteen years of professional culinary experience to the kitchen at the Tribeca Grand. He has worked with Jean-Paul Duquesnoy at the 2 Michelin star Restaurant Duquesnoy and with Pierre Herme at Fauchon in Paris. Here in the States, he has worked with Anne Rozenzweig at The Lobster Club, Francois Payard at Restaurant Daniel, and Terrance Brennan at Picholine, and he was chef/partner of Mare Mare.
Miketa grew up in Pueblo, Colorado. As a boy of 10, his Italian and Croatian grandmothers instilled in him the joy of cooking while teaching him Eastern European pastries and Italian specialties. When he was 14 years old, two French chefs (one from Nice and one from Brittany) in Pueblo allowed him an apprenticeship from which he learned French language and culture as well as discipline and perseverance in the kitchen.
Miketa received his BS from Duquesne University in Business Administration and took a job with Gardner Merchant as a regional Director of Catering/Corporate Chef upon graduating. He then refined his skills by enrolling at Le Cordon Bleu Ecole de Cuisine et Patisserie in Paris where he earned the Grande Diplome with high honors. Miketa has been a featured chef on NBC's Today Show, Fox's Good Day New York and TVFN's In Food Today, and he has been asked to cook for the James Beard Foundation twice. He has received favorable mention in the press form The New York Times, New York Magazine and Zagat survey 1998. Whetherat Church or in Chambers, downstairs in the Screening Room or in Room Service, Rob Miketa is pleased to present his modern international cuisine.
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