Chef Robert Walker learned a love for cooking at an early age. He grew up working side by side with his grandmother making cookies and caramel popcorn to eat while they watched old westerns. Later in life this love for food became a career inspiration and he made his way into the Boise State Culinary Arts Program. Working while attending school Robert was a line cook at McGrath's Fish House, and later a designated trainer with the Cheesecake Factory. After school he took a brief respite from cooking and worked as manager in one of his families businesses before making his way to the 36th Street Bistro.

Unlike many Chefs in the industry, Robert believes that a restaurant should be about so much more than whom the Chef is, it should be about making the customers have a truly memorable dining experience.