Executive Chef, Robert Bahm started in the Hospitality industry in 1984, at the age of 14 as a busboy at North Hills Country Club in North Hills, Pennsylvania. Soon after starting, the excitement of the kitchen drew him towards his career, moving to prep cook and then landing a job as a line cook at another local country club and starting classes at a Vocational technical school for Culinary Arts. After graduating high school he was accepted into the prestigious Culinary Institute of America in Hyde Park, New York, and graduated at the top of his class in 1990. After graduation he secured a job at Restaurant Taquet in Radnor, Pennsylvania under French Master Chef Jean Francoise Taquet, one year after starting as a line cook he was promoted to Sous Chef and worked at the award winning restaurant for 10 years. In 2000 he became Executive Chef at Bryce’s catering In Wynnewood, Pennsylvania where he was in charge of off premise events ranging from house parties to events for over 5000 people. In 2008 he opened Becca’s Restaurant in Phoenixville, Pennsylvania a 200 Seat Farm to Table B.Y.O.B named after his Daughter.
In 2013 he was made Regional Executive Chef for TJM hotels and Resorts who owned multiple Crown Plaza and Radisson Hotels in the Northeastern United States including The Claridge Hotel in Atlantic City. In 2018 he joined The Merion team as The Executive chef. Throughout his career Chef Rob has worked with many different people from many different cultures exposing him to many different cuisines, and brings this experience to The Merion to customize menus for events and weddings. Chef Rob is a member of The American Culinary Federation, and is proud to lead one of the most experienced culinary teams in the weddings and events part of the hospitality industry.