Originally from the San Francisco Bay area, Chef Robert Mason brings over 30 years of experience to The Westin Imagine Orlando and Fiorella’s Cucina Toscana. Formally trained during a three-year apprenticeship under Italian Chef Ermes Paulin, it wasn’t long before Mason was named Executive Chef of the world famous Vic Stewart’s Steak House in Walnut Creek, CA.
During his tenure at Vic Stewart’s, the restaurant was named the number one restaurant in America for innovation by the National Beef Council. Following his career at Vic Stewart’s, Mason landed an Executive Chef position at the California Café, for which he worked in both the Sausalito and Los Gatos locations. When California Café decided to open a new location in Orlando, Mason was chosen to help lead that venture including designing their menus. Under his direction, the California Café was named one of the top 20 restaurants in Florida, by Florida Trend Magazine.
In 2001, Chef Mason a-self-described perfectionist- made a move to Downtown Orlando’s Grand Bohemian Hotel. Under Mason’s direction, The Boheme restaurant was consistently recognized as one of the top rated restaurants in the Florida market. Some of the accolades and awards that the restaurant received during his tenure were: the AAA Four-Diamond designation, Florida Trend Magazine’s “Top 20 Best New Restaurants and Top 500”, Orlando Magazine’s Dining Award Recipient for “Best Restaurant”, “Best Hotel Restaurant”, “Best Brunch” and named in the Zagat Survey as a “Top American Restaurant”. Most notably in 2006 the Boheme under Chef Masons direction was inducted into the prestigious Nation Restaurant News Fine Dining Hall of Fame.
Chef Mason has also garnered industry recognition when he was invited as a guest chef to the prestigious James Beard House in New York City and has called this a defining moment in his career.
Chef Mason has made a strong impact on the Orlando market’s culinary scene through his passion for artistic culinary expression. Drawing his influence from fresh ingredients complimented by an intriguing array of flavors from around the world, his eclectic yet harmonious cuisine brings a dynamic perspective to classic techniques. In the tradition of great artists, Chef Mason can breathe new life into any menu.
In 2011 Chef Mason was honored as a recipient of Orlando Magazines “Dining Hall of Fame” for his personal career achievements and contributions to the food scene in Orlando.