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Rob Masone, Executive Chef_ |
Masone's appetite for cooking may stem back to the festive eclectic cooking in his grandmothers home, or maybe it was all the frugal Gourmet cooking shows that he watched throughout his youth? At a very young age Masone was certain of his culinary career ahead, at the age of 18 he set out for the accelerated culinary program at Johnson and Wales University at the time located in Charleston, SC, not too far from what he calls his hometown of Rock Hill, SC. |
With his mind set on staying close to family and friends he accepted a position as the Executive Chef at Carvers Creek Restaurant where he spent 2 successful years soaking up as much knowledge as the 3 Star Steakhouse had to offer. Masone landed at The Mash House Restaurant in Fayetteville, NC where he spent 4 exciting years exploring his talents and his palette helping to create one of Fayetteville's hot spots to dine. Putting his talents to the test he opened The Braz-N-Rabbit located in Historic downtown Fayetteville where he served as the Executive Chef and co-owner for almost a year when he realized that his true passion and calling in the culinary field was catering. For over a year Chef Masone has been Serving as the Executive Chef for B&B Catering inc. where he has had the distinct pleasure of working beside Chef William Pannhoff. Masone is treasuring his freedom, to source produce from the local farms and import the finest meats, cheeses, and grains from abroad. These help enable the young chef to create elaborate tasting menus for guests nightly. Putting his knowledge and passion to use -wine paired dinners, cooking classes for clients, fairytale wedding receptions and ever-changing menus have become "The Norm". |