We are writing this letter to give our enthusiastic recommendation for Robert Sulatycky. Robert coached Team USA
for four years- two consecutive campaigns. During this time, he did an extraordinary job not only coaching the team but mentoring them as well. The team consisted of six individuals, including the Chef and Commis that would ultimately go on to compete in the Bocuse d’Or international culinary competition. Robert was fair but firm with the high expectations he held for the team, and they respected him and were motivated to work hard as he held them to these standards.

Robert also did an excellent job with his responsibilities outside of coaching the team. He coordinated with the chefs on Ment’or’s culinary committee to organize tastings and solicit the feedback needed to help the team improve. He worked to develop and implement the team’s budget and ensured that they did not exceed what was laid out for them. He also handled many other logistics that were involved as the team trained to go compete in the Bocuse d’Or. All of his tasks were done with excellence, careful attention to detail, and a humble attitude.

Robert is highly organized, patient, reliable, and is a consistent, positive force amongst his peers and teammates.
Robert’s energy and demeanor should prove a valuable asset to any organization. We would gladly recommend him for any work within his capabilities.

I have had the pleasure of working with Chef Robert Sulatycky, twice during my career. The first opportunity was after his award-winning Bocuse D'Or participation, representing Canada & winning the Prix Viande.

Chef Robert joined me at the Relais & Chateaux Wedgewood Hotel & Spa, in Vancouver Canada, where he transformed the menus in Bacchus Restaurant to elevate the restaurant and bar into one of the most sought-after dining reservations in the city.

Several years later I had no hesitation in hiring Chef Robert at Rosewood Sand Hill in California to lead the culinary team out of the covid pandemic and completely rebuild the department to set us up for future successes, which included the Michelin Guide awarding a star for Madera Restaurant.

Robert has always been a pleasure to work alongside, he is a true culinarian with a sharp eye for detail and an outstanding work ethic. I would not hesitate to work alongside Chef Robert again in the future and recommend him without hesitation.

When I first met Robert, he told me he wanted to cook. He was intelligent, confident and charismatic; a young man with lofty expectations who could have pursued any career path of his choosing (with the exception of, maybe, ice hockey!). Having made that decision he pursued it with a single-mindedness which would define not only his career and but also his character.

That determination led him to work with some of the world's best chefs with the sole purpose of gaining the knowledge he craved and would form the foundation of a remarkable career, punctuated by significant and well documented accolades. Today, I still see that driven young man, now wiser and more proficient but no less excited at the prospect of cooking exceptional, flavorful food.

Whether cooking in a professional kitchen or hanging out to cook with friends you get the same uncompromising Robert Sulatycky and with it an enthusiasm that will, like a tsunami, sweep you up in it's joyful, exhilarating path.

Hang on and enjoy the ride!

Chef Robert set up the culinary department at our new St. Helena location. Not only did he create delicious recipes that our customers love, but he also created an outstanding culture in our kitchen. Accessible, knowledgeable, and incredibly talented, Chef Robert is someone I can count on, unconditionally.