We’re excited to introduce you to the always interesting and insightful Myron Roberson. We hope you’ll enjoy our conversation with Myron below.

Myron, appreciate you joining us today. Alright, so you had your idea and then what happened? Can you walk us through the story of how you went from just an idea to executing on the idea

I didn’t start with hype I started with execution. The idea came from consistently being asked to cook, then being paid to do it. The next step was learning what it took to operate legitimately: licensing, food safety, pricing, and sourcing. I tested menus, tracked feedback, refined systems, and focused on consistency before visibility. The business launched when structure caught up with the skill.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I’m Chef Robee, founder of I Am Chef Robee and Taste of the Robersons. I’m a culinary professional who approaches food as both craft and service. I got into this industry by doing the work first cooking consistently, listening closely, and refining my execution before ever calling it a business.

I provide elevated catering, menu development, and culinary experiences rooted in comfort, culture, and precision. My focus is delivering consistent quality at scale whether it’s a private event or a corporate experience. I solve the problem of inconsistency. Clients don’t have to guess what they’re getting they know the standard.

What sets me apart is discipline. I don’t chase trends; I build systems. My brand is structured, intentional, and rooted in excellence. What I’m most proud of is building something that reflects integrity where my name on the plate actually means something. I want people to know that when they work with me, they’re getting reliability, respect for the craft, and food that feels personal without sacrificing professionalism.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

Consistency and reliability built my reputation. Every client received the same level of quality, attention, and execution regardless of the size of the event. I did what I said I would do, delivered on time, and upheld standards even when no one was watching. Over time, that consistency created trust, and trust turned into word-of-mouth that marketing can’t buy.

Let’s talk about resilience next – do you have a story you can share with us?

Resilience for me meant continuing to invest when the numbers didn’t make sense yet. There was a season where bookings were slow no inquiries, no momentum, and no clear next step. Instead of pulling back, we made a calculated decision to reinvest. We took what little we had left and put it into a platform called Zola.

It wasn’t a guarantee. It was a risk rooted in belief and discipline. That decision opened the door to visibility, structure, and credibility we didn’t have before. From there, bookings followed.

That moment taught me resilience isn’t just about surviving slow seasons it’s about staying strategic when pressure is high and resources are low. Sometimes the breakthrough isn’t more hustle it’s making the right move at the right time and trusting the process enough to execute it.

Contact Info:

• Instagram: https://www.instagram.com/iamchefrobee?igsh=cTlrMHEyajdwc2o3&utm_source=qr
• Facebook: https://www.facebook.com/share/1EjwgyrUFu/?mibextid=wwXIfr
• Linkedin: https://www.linkedin.com/in/myron-roberson-2188999b?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app
• Youtube: https://youtube.com/@iamchefrobee?si=-KuYJqhMY3WOez2-
• Other: https://maps.app.goo.gl/3CRo2RVYUD5FJLQd8?g_st=ic