Executive Chef Robb Wyss (pronounced WEES) is a culinary maestro with roots deeply embedded in farm-to-table traditions. His culinary journey began amid the flourishing gardens of his grandmother’s farm in Peoria, Illinois, laying the foundation for a lifelong passion for fresh, locally sourced ingredients.
Bio.
After graduating from the Napa Valley Cooking School in St. Helena, Chef Wyss ventured to Chicago, where he left an indelible mark on the culinary scene. His tenure at Bin 36 at the House of Blues Hotel earned him a James Beard Nomination in 2008, setting the stage for a career marked by excellence.
In 2013, Chef Wyss returned to California, gracing the kitchens of Sunnyside Resort in Tahoe City, and later The Green Room Social Club in Placerville. His culinary journey continued with Executive Chef positions at West Shore Cafe & Inn in Tahoe, Christy Hill Lake Side Bistro in Tahoe City and the Council Oak Room at Hard Rock Hotel & Casino in Sacramento. Now, as the Executive Chef at the historic Holbrooke Hotel, Chef Wyss is excited to bring his rich tapestry of experiences to curate an exceptional, distinctly Grass Valley dining experience.
Accolades.
2018 Signature Chef Award, March of Dimes Sacramento
2013 Best Chef America Inductee, Illinois
2008 James Beard Nomination, Bin 36
2004 Chain de Rôtisseur Honorable Member, Chicago / Springfield