James Robert was born and raised in Opelousas, Louisiana. There, food was a very big part of Robert’s upbringing and with cooks on both sides of his family tree. Recognizing at an early age that cooking and dining has a way of bringing people together. Some of Robert’s fondest childhood memories include watching his grandfather BBQ on Easter Sunday, sampling his grandmother’s crawfish bisque and watching his mom make homemade biscuits every Saturday.
Fast forward past college and culinary school in New England and after a decade of working for some of Austin’s original restaurateurs (Larry Foles and Guy Villavas as Executive Chef of Eddie V’s) overseeing all of the popular restaurants, Robert longed to infuse some of the nostalgia of his hometown cooking into a concept of his own. And when Eddie V’s was sold to a major restaurant group, there was never a clearer sign that the timing was right. Enter Fixe.
At Fixe, Robert’s family recipes are just the base for dishes, which are full of unexpected elements or progressive spins on classics. Since opening on in December 2014, the menu has been resonated with guests and media alike. Lauded for his signature three fat biscuits, Fixe regularly makes the city’s best of list. Fixe a was also recognized as a “Best New Restaurant” by Austin Monthly and Chef Robert was recently named one of the most innovative executive chefs in Austin by The Huffington Post.