Robert Holley brings a classic formal background combined with a simplistic country French approach to one of the nation’s most popular seafood restaurants, Atlanta Fish Market, where he was hired to lead the kitchen in 2000 by Pano Karatassos of Buckhead Life.
Born and raised in Long Island, New York, Holley worked at a local restaurant to help pay for his college education. It was here that he found that he was better suited for the restaurant business. After graduating from the Culinary Institute of American in Hyde Park, New York, in 1987, he went to work for the brother-and-sister team of Maguy and Gilbert Le Coze at New York’s famous La Bernadin for four years where he learned the special skills of fish preparation. Chef Holley won a Silver Medal as captain of the U.S. team in the Culinary Olympics in Germany and has cooked at the prestigious James Beard House in New York. (photo of dish by Emily Gober, photo of Robert Holley courtesy Amy Sinclair, bio courtesy of Buckhead Life)
At Atlanta Fish Market, chef Bobby Holley serves blue fin tuna on a bed of spinach and mushrooms with a lemon caper sauce.
“Blue fin tuna, with its dark and fatty meat, is considered a delicacy by many. It is best served in sushi or cooked rare to medium-rare. We are the only restaurant in Atlanta to use blue fin tuna and are the first company to help introduce the fish to the United States market.” ~chef Bobby Holley