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Executive Chef

Bob Truitt

Named one of Food & Wine’s Best New Chefs in 2013, Bob Truitt found his niche in the culinary world. He started his career as a commis in Philadelphia and in 2005 spent a year as sous chef at Morimoto before being promoted to the head pastry chef position. He then moved on to open Room 4 Dessert in Nolita as Chef de Cuisine. Bob made a move to Roses, Spain and spent a year cooking with Chef Adria at El Bulli. After his return to New York, he helped open Cabrito in the West Village before moving to The New York Times three star-rated restaurant Corton in TriBeCa as Executive Pastry Chef. Bob worked at Corton for two years before joining the Altamarea Group at Ai Fiori. For the last five years, Bob has overseen the entire pastry program for all of the Altamarea Group’s properties.  In 2016, Bob decided to partner with Daniel Ortiz de Montellano to open Casa Pública.