Chef Robert Osborn

 Chef Osborn describes "cooking as an art: first you see it with your eyes, then with smell, and then only finally with taste. I like to provide the WOW factor in my cooking and all the dishes I prepare. I want my customers to walk out of the restaurant saying 'WOW'."


Chef Osborn describes “cooking as an art: first you see it with your eyes, then with smell, and then only finally with taste. I like to provide the WOW factor in my cooking and all the dishes I prepare. I want my customers to walk out of the restaurant saying ‘WOW’.”

 

Earlier this year Chef Robert Osborn, who has been at the Mountaineer Casino and Resort in New Cumberland, West Virginia for over a decade, was named Executive Chef for the property.

Chef Robert admires Chef Michael Symon of Cleveland who, as Osborn describes, “puts a lot of heart and soul into his cooking – while having fun doing it.” Much like chef Symon, Osborn also “cooks with passion and big, bold flavors” in his new leadership role. “I like to incorporate bold tastes into everything I cook.” His signature dish is lasagna with a variety of cheeses and lots of garlic.

Chef Osborn describes “cooking as an art: first you see it with your eyes, then with smell, and then only finally with taste. I like to provide the WOW factor in my cooking and all the dishes I prepare. I want my customers to walk out of the restaurant saying ‘WOW’.”