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Robert Liberato, regional executive chef at STK Los Angeles, discovered his culinary passion after transitioning from a career in art and photography. A Le Cordon Bleu California School of Culinary Arts honors graduate, Liberato has climbed the culinary ranks, previously serving as pastry chef at Bon Appetit at the Getty Center and chef de cuisine at The Whisper Lounge. Committed to sustainability and local ingredients, he enjoys experimenting with diverse flavor profiles and cooking techniques, frequently participating in top culinary events like the Los Angeles Food & Wine festival and Coachella Valley Music and Arts Festival.
