Bob Broskey

Chef Bob Broskey's culinary philosophy is rooted in a deep-seated passion for the restaurant experience, ignited in his youth by the communal joy of family dinners, even at chain establishments. This early appreciation for the "sense of community, family, fun and being together" remains a guiding principle, influencing his desire to "touch more people with the food we do." His career trajectory reflects an insatiable drive for mastery, compelling him to seek out the "most difficult restaurants possible, very fancy Michelin star tasting menu restaurants" in Chicago to accelerate his learning. This rigorous training in fine dining environments, including two-star Ria and seafood-focused L2O, instilled in him an unwavering commitment to precision and excellence. At the core of Broskey's ethos is an authoritative reverence for ingredient sourcing. As head of culinary for RPM's diverse division, his mission statement is unequivocal: "source great ingredients," consistently seeking "the best products on earth." He adeptly translates this high-quality ingredient focus from intimate tasting menus to high-volume settings, proving that "we can not only source and serve the best but we can do it for a lot of people." His dedication to ingredients is exemplified by his strong advocacy for products like Westholme Wagyu, which he describes as "incredible, incredibly consistent, incredibly high quality," believing it should be both accessible and profoundly satisfying to a broad spectrum of diners, from the connoisseur to the casual enthusiast. His approach at Gus' Sip & Dip, where he crafts "timeless tavern dishes," further underscores his belief in letting "quality ingredients shine" in a simple yet refined manner. Chef Broskey's signature approach marries sophisticated technical mastery honed in Michelin-starred kitchens with a profound respect for ingredient integrity and a desire to elevate classic, approachable dishes. His technical style is characterized by meticulous ingredient utilization, such as his innovative "beef butter," created by rendering Wagyu fat, cutting it with 50% butter, and seasoning it with black pepper to enhance all steaks in the restaurant. He also transforms meat trim into rich sauces like peppercorn, bordelaise, or beef jus, demonstrating a commitment to minimizing waste while maximizing flavor depth. His mastery of flavor and plating is evident in dishes like the Australian Wagyu Tataki, where slices are marinated in sake, "kissed over Japanese charcoal," and then re-marinated in black garlic soy, served thinly with crispy potatoes and black truffle for a multi-layered sensory experience. Broskey's ultimate expression of steak perfection is his "perfectly clean New York strip" (12-ounce, 8-9 score), which he cooks over charcoal to impart an "incredible touch of smoke" from dripping fat, serving it medium rare with "beautiful pickled cherry peppers to help cut that richness." At Gus' Sip & Dip, his artistry extends to "timeless tavern dishes," including the "Proper Burger"—featuring prime chuck ground fresh daily, five-year aged Wisconsin cheddar, and a toasted pumpernickel bun—alongside a wagyu French dip, Caesar salad, and shrimp cocktail. These offerings showcase his ability to imbue classic comfort food with elevated ingredients and refined execution, making sophisticated flavors accessible in a convivial setting.

Career

• Chef at Michelin-starred Chicago restaurants, Chicago
• Chef at RPM concepts, Nationwide