Chef Rob, a graduate of the Culinary Institute of America, has created an exciting array of dishes. He envisioned combining aromatic smoked foods with robust flavorful sauces. Upon opening the restaurant with his brothers in November 1999, this became the basic concept for the Smokehouse and Cooler. Rob's dishes have an influx of spices and flavors from around the world. his homemade sauces add an extra energy and kick to his cuisine.