Mr. Robert Dedich

Mr. Robert Stanton Dedich Jr. was born in Washington D.C. on August 24, 1963, to a family deeply interested in the culinary arts. Mr. Dedich is not a chef professionally, but started in the culinary industry, and continues to cook for family and friends whenever he gets the chance to. Mr. Dedich had a career change around 20-25 years ago out of the culinary industry but still has a love for food and the industry.

Mr. Dedich comes from German, Austrian, Irish, and Southern/Country background. Mr. Dedich tells me that his culinary actions were, "definitely impacted in the beginning" because of these cultural backgrounds and that his family impacts anything that he does. Mr. Dedich's Grandpa and family were from small country towns in Kentucky and came from humble ingredients and recipes while his Grandma and her family come from German, Irish, and Austrian background and have very much influenced the way Mr. Dedich eats and cooks. Mr. Dedich's extended family has together compiled a cookbook with 5,000 recipes in total.

When he was 12, Mr. Dedich started working at Heizman's Bakery in Louisville cleaning dishes, making dough, and eventually helping with cakes. After Heizman's, Mr. Dedich started working at Hickory House Resturaunt in Louisville, first bussing tables and then preparing food. After Hickory House, Mr Dedich worked in the Nazareth Home Kitchen.

Mr. Dedich tends to gravitate towards eating more rustic, Creole, Thai, or Asian Cuisine and doesn't have a favorite cuisine. Mr. Dedich has a well guarded Gumbo Recipe that he has entered into competitions before and his favorite and most signature dish is a family recipe passed on throughout the years of Italian Gravy Porchini Mushrooms with Pot Roast, which you can find in my Recipes folder.

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