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Robert St John

Robert St John
Did you know?

Robert is perhaps the nations only syndicated food-humor columnist. He has been called a “Jeff Foxworthy-style chef with an opinion on all things culinary” by the Lexington Herald-Leader.

Robert St John
Robert's Featured Recipe
Planter’s Punch

Click here for recipe

Robert St. John is the executive chef, president, and CEO of several restaurants in Mississippi. His food and devotion to his southern culinary roots have earned him national acclaim, as has his writing.

 

Robert began self syndicating his weekly newspaper column six years ago and quickly amassed a loyal and fanatical following. His work caught the attention of national media outlets such as Time magazine and National Public Radio, the latter of which said: “The Mississippi restaurateur, food columnist, and chef treats his subjects with humor and a lot of down-home conversation.”

 

He has been featured on the Food Network, The Travel Channel, and the Turner South network. He currently is developing two television projects.

 

Robert is a self-taught cook who was named the state’s top chef by Mississippi Magazine in 2006, 2007, and 2008. The Purple Parrot Café was named the best fine-dining restaurant in Mississippi in 2007 and just received a Four-Diamond rating from AAA.

 

He is past president and chairman of the board of the Mississippi Restaurant Association and currently serves on the board of directors of the Mississippi Arts Commission and The Mississippi Museum of Art. He also is on the National Chef’s Council for the Chef’s for Humanity Organization.

 

 

 

Latest Recipes

Bloody-Mary Oyster Shooters

Make a lot, because they’re gonna go fast. Before preparing a recipe have all of the ingredients measured and ready to be added. This ta...

(1 Votes)

The World's Last Deviled Egg

I have to make a batch for the guests and a separate batch for my kids. They love them.

(1 Votes)

Corn-and-Crab Dip

The Corn-and-Crab Bisque served at our restaurants is a recipe that we have been serving from day one. As with the Oyster-and-Artichoke ...

(1 Votes)

Yellowfin Tuna Kabobs

Ahi, bluefin, and all fresh varieties of tuna work well here. Great for a summer party by the pool.

(1 Votes)

Grilled Oysters Rockerfeller

A twist on the tried-and-true New Orleans classic. This is a less anise-flavored version; I prefer the flavor profile here to the original.

(1 Votes)

Grilled Tenderloin Salad

A good use for leftover whole grilled beef tenderloin. Substitute cabbages such as Savoy, bok choy, or your mama’s green cabbage.

(1 Votes)

No-Stick Grilling Marinade for Beef

Brush this no-stick grilling marinade on burgers or steaks 30–45 minutes before grilling. A tarragon-flavored vinegar is a great substitu...

(1 Votes)
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