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Chef Robert Barral, a native of the Provence/Languedoc area of southern France, attended "La Colline" culinary school in Montpellier and hotel school at Lesdiguieres in Grenoble, France. He trained at the Hotel Alban Ambassador in Basel, Switzerland; the four-star Chateau de Divonne in Divonne-les-Bains, France; and the Terminus Saint Lazare in Paris. In 1976, Chef Robert joined the Four Seasons Hotel in Montreal and in 1978 transferred to Edmonton (Alberta) to open a new Four Seasons Hotel. In 1980, he moved to the Ritz Carlton Hotel in Chicago where he stayed for five years as Executive Sous Chef before transferring to the Four Seasons Hotel in Boston, where he opened as Executive Chef. In June of 1987, Chef Robert joined the faculty at New England Culinary Institute in Montpelier, Vermont and was promoted to Executive Chef in 1989, before the opening of the new campus in Essex Junction. From 1993 to 1995, Chef Robert was Corporate Executive Chef for New England Culinary Institute. In May, 1995 he joined "Celebrity Cruise Line" as Executive Chef and worked on the Horizon, Zenith, and Meridien ships before opening "M/V Century" in December of 1995. After almost two years of cruising around the world, Chef Robert returned to New England Culinary Institute as "Chef of Special Events." He then became the executive chef in charge of the food operations in Chittenden County, including the Inn at Essex and NECI Commons in downtown Burlington where he remained until deciding to open his own restaurant in Brandon, Vermont with his wife and business partner, Line.
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