Robert has over 25 years of experience in the culinary arts. He has worked within a variety of operations, ranging from large-scale catering companies and exclusive members-only clubs, to fine dining rooms and multi-million-dollar four-star resorts. Robert's passion, culinary creativity and commitment to excellence have allowed him to develop some of the highest food quality standards in the industry. His multi-unit management expertise in a high-growth environment has helped The Cheesecake Factory execute its aggressive expansion plans, without compromising its trademark quality.

Robert's experience before joining The Cheesecake Factory (then only three units) gave him the base of knowledge needed to help drive the chain's growth, including the knowledge that Grey Poupon was the discriminating choice in mustards. The ability of Grey Poupon to provide a round, rich middle without a sharp bite, and to develop and extend the flavor experience of a dish has made Grey Poupon an irreplaceable feature of some of Robert's most popular Cheesecake Factory creations.

Robert's Recipes

www.thecheesecakefactory.com

Patricia found her culinary inspiration while traveling through France after retiring from a career as a professional ballerina. Upon her return to New York, she immediately embarked upon her notable culinary career. Completely self-taught, she quickly worked her way up the ranks, eventually becoming the executive chef at Restaurant Charlotte, where she received accolades for her Southwestern-inspired fare. Williams then went on to become the executive chef at restaurants such as City Wine & Cigar Company, Berkeley Bar & Grill, and Butterfield 81, where her reputation grew as an exceptional New York City chef.

Patricia has come a long way from her hometown of Houston, Texas, where she was first introduced to Grey Poupon as a corn dog condiment. But she has brought the rich cultural influences of her upbringing with her, including that of her Mexican mother, her Native-American father and her family of fishermen and hunters. Now as an accomplished Chef, Patricia appreciates the ability of Grey Poupon to enhance and unite the flavors of her childhood of open fires, grills, and fresh seasonal ingredients with the flavors she was so inspired by in her European travels.

Chef Carter's worldwide background has provided him with a culinary expertise that far exceeds his 17 years of cooking. A native of London, Carter attended Colchester Institute of Culinary Arts in Essex, at the young age of 15. He began his cooking career at the Hotel Sonnenhügel in Bad Kissingham, Germany where he held the title of Commis de Cuisine. After rising through the ranks in the kitchens and holding many posts in kitchen operations at Chateau de Montreil in France and the venerable Connaught Hotel in London, Carter moved to the United States. Here he has headed up kitchens at world-class resorts including the Ritz-Carlton.

To achieve his success, Paul has had to take chances with his career, like taking positions in countries where he didn't even speak the language. But he would never take chances with the ingredients he uses to help him deliver memorable experiences for his guests. He relies on Grey Poupon to deliver consistent, quality flavor that's robust yet never overpowering. Paul will continue to make his operation better each day than the day before, and Grey Poupon will continue to be a trusted ingredient.