Robert LaBoy
 Member since: November 1, 2009
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Chef Robert Laboy
Beginning his culinary career at the age of 16, Chef Robert had the passion for the profession at an early age, working at several local restaurants in the area, including Schrul’s, The Clubhouse, and Tull’s Seafood and Steakhouse. By learning as much as possible from his early Chefs, individual study, and some focused classes, he advanced to culinary management by the age of 19 as the Kitchen Manager of Tull’s Seafood and Steakhouse, where he honed his skills for seven years.
Yearning for a new challenge, he decided to take a position at Bally’s Grand, now The Atlantic City Hilton, in 1991. Under the expert tutelage of the longest serving Executive Chef in Atlantic City, Chef Ulrich Lohs, for eighteen years, he quickly advanced through the ranks while honing his skills in many types of cuisines, becoming a Sous Chef in three different outlets, Horizons Café, Cornucopia Buffet, and Production Kitchen, then Restaurant Chef in three more, including Banquets and Catering, The Oaks Steakhouse and the much acclaimed Peregrines’, which has garnered outstanding reviews in many notable local publications and acquiring the highest Zagat, American Academy of Hospitality Sciences, and DiRona ratings.
He has also been featured in many local and regional publications, including Savor, What’s On Atlantic City, Casino Connection, At The Shore, Atlantic City Weekly, Casino Player, Philadelphia Magazine, and many more.
Chef Robert now brings his twenty seven years of accumulated skills and experience to Harrah’s Resort as Restaurant Chef of The Steakhouse and Bluepoint Sushi and Raw Bar.
His classic continental style accented with contemporary flair and a passion for only the best and freshest ingredients presented in unique ways are a great fit for this classic upscale New York style Steakhouse, setting the bar for the rest.
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