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Robert Bean
 A native of Woburn, MA, Robert Bean first entered the kitchen at age 15, at the Granite Rose in Hampstead, New Hampshire. With no prior culinary background, Bean was hired as a dishwasher, but quickly worked his way up to cook. He spent the next four years gaining valuable experience and culinary skills, before moving on to become a Banquet and Line Cook at the Westin Copley Place Hotel in Boston.
Bean then enrolled at the Culinary Institute of America in Hyde Park, New York. Upon graduation he accepted a Sous Chef position at the Atkinson Resort and Country Club in New Hampshire. Bean joined Todd English Enterprises in 2004, when he joined the line at Olives Las Vegas in the Bellagio Hotel. When he moved back to Boston, Bean began working the line at English's rustic seafood concept, Kingfish Hall, in historic Faneuil Hall. Bean quickly moved up through the ranks, becoming Sous Chef and finally Chef de Cuisine. Currently, Chef Bean leads the culinary team at Todd English's Bonfire Steakhouse at the Park Plaza Hotel and Towers as executive chef.
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