Rob Clement, a native of Tampa, Florida, started cooking at 15, working into his mid-twenties at multiple restaurants in New York, Florida, and Boston. After living in Charlotte for a few years, Rob worked as a line cook at Heritage Food & Drink in Waxhaw, under James Beard nominated chef, Paul Verica. In 2017, Rob moved to New Orleans where he served as Executive Chef at Spotted Cat Food & Spirits and then cooking at Coquette, under more Beard nominees in Co-chef/owners Michael Stoltzfus & Kristen Essig
After the birth of his first daughter, Calliope, Rob and his wife Franki decided to move back to Indian Trail, NC. Upon return he cooked for Rare Roots for 8 months at both Fin & Fino and The Porter's House. After leaving the group for a short time, Rob has made his return as the new Executive Chef of The Porter's House.