Today we’d like to introduce you to Myron Roberson.
Hi Myron, please kick things off for us with an introduction to yourself and your story.
I’m a Tampa, Florida native that now resides in Middle Georgia. I am a husband, a father to three, and the owner of Taste of the Robersons. However, I go by Chef Robee. I am a third-generation caterer. With learning from my grandmother, that catered for organizations for over thirty years, my passion for food started at a very young age. I began cooking alongside her at the age of three. I would sit on the kitchen floor watching my grandmother make cakes and various dishes. Those moments birthed deep southern roots that have allowed me to experience the rich flavorful foods I make and serve today.
I started having weekly to monthly pop-ups and would make different meals each time to deciding in 2019 to leave corporate America and pursue catering full-time. I now travel locally & nationally to cater for my clients. I also host the “Just A Taste” tour. I go to different cities and provide a 5-course dining experience, and as of September 2022, I have begun to travel internationally. From intimate size celebrations to weddings. From southern comfort to fine dining. I do it all.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has not always been a smooth road. Shortly after going into business full-time, the world was hit with a pandemic. I started to have clients cancel their bookings as everyone tried to navigate through what was going on. I was determined to make it work with a few changes to our business and focus. I began catering for a lot of small parties and private dinners. I learned in those moments that no matter what happens in business, you always have to make changes and adapt. It’s okay to try something different than what you originally had in mind. You might even be surprised that it works better than you imagined.
Can you tell our readers more about what you do and what you think sets you apart from others?
Flavor. Flavor. Flavor. My food is delicious! I have several seasonal and theme-based menus for clients to choose from to make any and every occasion tasteful. My specialty dishes are Jerk Salmon Pasta, Seafood Rice, and Honey Garlic Lamb Chops. For the vegans & vegetarians, I have a Stuffed Butternut Squash. Even the carnivores love it. Clients can book parties of 2 or more for a couple of hours up to a whole week, even with multiple meals within a day. Whatever you need, let me know. I make most accommodations.
What would you say have been one of the most important lessons you’ve learned?
The most important lesson that I have learned along the way is pressure applied only makes you level up. Things are always changing. Something new is always coming out. Even if you plan every detail, there is still a chance of the unknown. All of these examples and more apply pressure. Anyone can just fold. But why? I love what I do! So, I’ve learned to do it. No. Matter. What.
Contact Info:
- Instagram: @iamchefrobee
- Facebook: @iamchefrobee
- Twitter: @iamchefrobee
Image Credits
Taste of the Robersons, Caleb South, Eddie Lee Jacksonville Jr., Sweet Tee Photography
