Chef de Cuisine at Bocadillos and Piperade, Robert Petzold's techniques are well-represented in the innovative menu he designed together with Executive Chef Hirigoyen. Their collaboration takes Chef Petzold a step further in establishing his own signature style of bold yet simple tastes. Although the bulk of Petzold's professional career has taken place in the Bay Area, with former stints at La Folie and Beaucoup Restaurants, Petzold grew up in the food industry. His father's hotel work took the family all over the world, including time in Europe and Singapore, and his grandfather's position as Dean at the Cornell School of Hotel Administration introduced him to the profession at an early age. "I've always been exposed to good food and hospitality. Living abroad we always ate what the local ate. I may not have loved everything at the time but it gave me a real appreciation for different flavors and customs." Working in restaurants was a natural progression for him. After obtaining a degree in Geology he landed a job as a prep cook to pay the bills and fell in love with the professional kitchen. "I never looked back. It felt natural to me." He soon moved to San Francisco to pursue his career. After eight years honing his skills in various restaurants in the Bay Area, he landed at Piperade as Chef de Cuisine. He has continued working with Gerald Hirigoyen in his various restaurants on and off for the last six years, taking time off to travel and explore. "Travel is important. It keeps you fresh and exposes you to new ideas. I love California, it's my home, and the food scene here is one of the best, but there's a whole world out there."