Robert Sieber’s passion for cooking developed later in life when he began his career in the industry working for David Cook at Daveeds at 934 in his home town of Cincinnati, Ohio. It was there that he learned the fundamentals of cooking and discovered his interest in Asian flavors. After moving to New York 7 years ago, Sieber worked at DB Bistro under Brian Loiacono and Daniel Boulud. Thereafter, Sieber went to work for Jungsik Yim and Ho Young Kim at Jungsik in NYC, as well as the location in Seoul, South Korea where they continue to hold their Two Michelin stars.

After another season in Montauk, Sieber headed out west to Aspen to open The Snow Lodge at the base of Aspen Mountain. He took classic apres ski fare and put his own twist on it. When the pandemic hit Sieber took to consulting in order to deal with the changing landscape of the hospitality industry. Various projects included hosting dinners upon the Ventura Sailing Yacht out of lower Manhattan, updating menus at the LES favorite jazz club Canary Club, and working with Chef Paul Leibrandt on his summer dinner series at The Surf Lodge.