- by Chef Robert Bell I never thought of cooking outdoors when growing up in Brooklyn. The houses typically had very small backyards. Summers were hot and
Robert Bell is a Chef at various South Bay restaurants, including Misto and Chez Melange. With a rich background in the culinary arts and a passion for teaching and writing, Bell often explores themes in arts and entertainment, film and cinema, as well as sports disciplines and pop culture. He has been featured in numerous publications, including Invision Magazine and The Globe and Mail.







