Wentworth Hospitality Group
Culinary Director
As Culinary Director of Wentworth Hospitality Group, Bobby Milheron oversees culinary operations across four restaurants: Homer St. Cafe & Bar, Tableau Bar Bistro, Maxine’s Cafe & Bar and Folietta. Since joining in 2020, Chef Bobby has helped open two restaurants from concept to first service, overseeing kitchen design, equipment planning, and the development of operational standards and systems.
His role combines culinary development with the practical demands of running multiple kitchens. He develops menus and new concepts, working closely with each restaurant’s leadership team on staffing, service and quality while balancing daily operations with long-term planning.
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West Restaurant
Executive Chef
In 2017, Bobby returned to West Restaurant and Bar as the Executive Chef. During this time, Bobby competed and won the Garland Culinary Competition at the 2019 BC Seafood Festival. Bobby also competed in the Great Canadian Kitchen Party in late 2019. West officially closed it's doors in December, 2020. During his time at West, Bobby honed his culinary skills by refining his techniques, mentoring a solid kitchen team, and developing strong attention to detail.
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Boulevard Kitchen + Oyster Bar
Senior Sous Chef
Under the guidance of Chef Alex Chen, Bobby helped open Boulevard Kitchen and Oyster Bar in 2015. During this period, he competed in the S. Pellegrino Young Chef Competition in Toronto. Bobby also competed alongside Chef Alex in the Gold Medal Plates and Canadian Culinary Championship. During his time at Boulevard, Bobby learned the ability to handle high stress environments and improved his leadership skills.