robert sapirman
executive chef
Parcel 104's Executive Chef, Robert Sapirman, is a cook at heart. Always looking for ways to push the limits of the restaurant’s innovative, cutting edge cuisine, his passion for organic small farms and artisan products is showcased with his daily menu creations.
Chef Robert began his career in North Miami during the Floribean explosion. A graduate of The Johnson and Wales Culinary Institute, he has since honed his skills in such notable restaurants as The Cheeca Lodge and Orlando’s “Restaurant of Choice”, The Flying Fish Café at Walt Disney World’s Boardwalk Resort. During Robert’s time at Disney he was honored with the coveted “Partners in Excellence” award.
Diversifying his culinary background, Robert went on to open Molive, An American Bistro at Chicago’s historic Whitehall Hotel which is noted as "one of the eight great small hotels of the U.S.". His Mediterranean cuisine at Molive helped set the standard for boutique hotel dining.
Before moving to California, Chef Sapirman went back to his Florida roots in Palm Beach, to open the Breakers Hotel’s fine dining restaurant, Fathom. During his time there, Fathom was recognized as “one of the top twenty-five new restaurants in the U.S.” by John Mariani and Esquire Magazine.
Robert Sapirman's two years of culinary
expertise at Parcel 104, along
with Chefs Bart Hosmer and Bradley Ogden,
enabled the restaurant to attain its goal of
being one of the best in the Bay Area.
Robert tuned his skills at creating dishes with
seasonality and organic respect on a daily
basis.
From there, Robert snatched an incredible
opportunity to serve as Executive Chef at
Michael Mina's Arcadia Restaurant
in San Jose. During his tenure, he led his
culinary team to morph the restaurant's concept
into a modern American steakhouse, winning three
and a half starts by the San Jose Mercury
News.
But once again, the chef was lured back to the
farm, so to speak, as he was approached by his
old mentor and boss, Chef Bart Hosmer at Parcel
104 to become the new Executive Chef. In
his new role, Robert continues to pursue his
passion for finding the best and freshest local
California ingredients and turning them into
gastronomic heaven for his dining clientele.
