Born and raised in Opelousas, Louisiana, food was a very big part of Chef James Robert’s upbringing with cooks on both sides of his large family tree. After working with Chef John Yarbro, Robert got a glimpse of his future as a professional chef and enrolled in New England Culinary Institute in Burlington, Vermont, a small school, hands-on curriculum. From there he interned in Boston at L’Espalier where he was able to learn French technique followed by an internship at Brio Vista in North Austin working for Guy Villavaso and Larry Foles. As Executive Chef for Eddie V’s at the Arboretum, Robert was also involved in every Eddie V’s restaurant opening from that point on and was promoted to Corporate Executive Chef in 2008, overseeing all culinary operations for the restaurant group. In 2013 Robert teamed with the group’s Director of Front of House Operations, Keith House, on their own project: Fixe.
There, Chef Robert pays homage to the dishes from his childhood to bring to life familiar tastes in surprising and progressive ways. Chef Robert celebrated as one of the “most innovative chefs in Austin” by Huffington Post is heralded by guests and media alike for his innovative takes on nostalgic southern dishes and dedication to outstanding service. Fixe, a culinary staple in Austin’s buzzworthy food community, was recently named one of OpenTable’s Top 100 restaurants in the country. Chef Robert and his team will open Fixe Fort Worth later this winter.