Winthrop Rockefeller Institute Chef Stirs Things Up Atop Petit Jean

While studying music at the University of Central Arkansas in 1991, Chef Robert Hall took a job as a prep cook at the now defunct “A Place to Eat” in Conway. “That’s where I got my start,” he remembers. “A frat brother of mine worked at the restaurant, and it was just a job. I was a starving musician, so I did what I had to do. I ended up in the back of the house, and it got in my blood. I fell in love with it.”

After completing a culinary apprenticeship at Little Rock’s Excelsior Hotel, Hall spent two years doing mission work in Brazil and then lived for almost a decade in Utah, where he continued his culinary training at the Sundance Resort, home of the Sundance Film Festival. It was in Utah that he also began his own catering company, Signature Catering, and restaurant, Dixieland Jazz.

In 2004, Chef Hall returned to Arkansas to pursue graduate studies at UCA, where he accepted a position with Aramark as a pastry chef and later, in 2006, took on culinary operations as executive chef.

Hall was honored with the opportunity to work in Beijing, China, as an executive chef for the 2008 Summer Olympics. In Beijing, he taught American culinary methods to 5,000 cooks. “I worked with students who had never grilled a steak before,” he laughs.

Almost two years ago, in 2011, Chef Hall joined the staff of the Winthrop Rockefeller Institute on Petit Jean Mountain, where he serves as the culinary director and oversees daily kitchen operations, culinary programs, recipe and menu development, and food preparation and presentation.

One of the things he loves most about WRI is the opportunity for creativity and the Institute’s appreciation for quality. “I have at my disposal high-quality ingredients and a great staff. At WRI, we work on obesity prevention and moving towards a healthier society. I enjoy using my creativity to come up with dishes that are flavorful but are still health conscious,” he says. WRI also has its own garden and uses local produce and meat whenever possible.

Hall is currently working with Chef Jason Knapp and others on several WRI cooking workshops, including the popular Saturday series, “Made from Scratch,” and a date night-style class for couples, “Table for Two.” The hands-on classes take place most weekends and cover a variety of cuisine types, techniques and topics. Learn more about classes at right.

Chef Hall Dishes

Q: Favorite kitchen tool?

A: I use a simple $3 Victorinox paring knife. As long as it stays sharp, that’s my favorite paring knife.

Favorite food?

My favorite food on the planet is popcorn — homemade popcorn popped on the stove. It’s a Hall family tradition that we’ve been doing every Sunday since before I was born.

Least favorite food?

CH: In everything that I’ve experienced all over the world, there’s one dish that comes from Brazil, called Mocotó. It’s a delicacy there — the cartilage out of a cow’s foot. It’s the most vile and disgusting thing ever. I also hate putting fresh broccoli in a commercial steamer.

What’s next for you?

I am applying to work as an executive chef for the 2016 Olympics in Rio de Janeiro, Brazil. They’re starting that process now, and hopefully I’ll be there!

Made from Scratch Workshops

All classes are held in the culinary classroom at WRI from 10 a.m.-3 p.m. Classes are $80 per participant; advance registration required.

• Feb. 9 — The Romance of Food with Chef Don Bingham
• Feb. 23 — Across Europe with Chef Jason Knapp

Table for Two Workshops

These are perfect for a date night! All classes are held in the culinary classroom at WRI and begin at 5 p.m. Classes are $200 per couple, which includes the entrée, an appetizer and dessert, overnight lodging and a continental breakfast. Advance registration required.

• Feb. 1 — Chicken Involtini with Chef Robert Hall
• Feb. 15 — Beef Medallions with Chef Robert Hall

Learn more about WRI cooking workshops and register online at LiveTheLegacy.org.

Credit: Mike Kemp

Credit: Mike Kemp