The Bleu Turtle – Our Beginnings
The Bleu Turtle Breakfast Bistro is focused on being innovative with food and sharing Niagara’s amazing array of fresh and local produce, whenever possible, with locals and tourists.
At The Bleu Turtle, Chef Robby bakes bread daily and prepares his own spreads, mayonnaise, ice cream, soups, pancake mix and desserts. Meats and vegetables are roasted on-site.
Robby started his culinary journey in the Niagara Region prior to his passion for food and adventure taking him to the Rocky Mountains of western Canada. Robby’s culinary skills were fine tuned while attending SAIT, Southern Alberta School of Technology, where he received his Red Seal Culinary Certification. He also got certified in food borne illnesses and microorganisms. Through his experiences working with several highly skilled chefs, Robby learned to create food to superior levels of excellence. His culinary talents next took him to Australia where he lived in the Hills of Adelaide, situated next to The Barossa Valley, the most well known wine region of Australia. Learning about wines in Australia led Robby to realizing The Niagara Wine Region provided the perfect mix of local wines and produce. So, he found his way back to the Niagara Region in 2001 and has made it home ever since.
Upon returning to Canada Robby quickly earned the Executive Chef position at The Restaurant at Peninsula Ridge Estate Winery. While there, Chef Robby received 3 stars in Toronto Life Magazine.
To continue in his culinary journey, the next step was to start his own business. So, in 2005, Robby decided to venture out on his own and started The Bleu Turtle Personalized Catering. While enjoying the catering business, Robby noticed a need for a unique breakfast experience in a warm and relaxing environment with an emphasis on superior food and service. In October 2007, Chef Robby opened The Bleu Turtle Breakfast Bistro where breakfast and lunch is served. The Bleu Turtle offers private dining both on and off-site.
Chef Robby continues to create and to be inspired by food and hopes to continue integrating his talents and passion with local Niagara produce to make every day foods with a twist.
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