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Chef Bobby Hill has loved food his whole life. From weeknights around the dinner table eating his mom’s “Spa-Peggy and Meatballs,” to overindulging in lutefisk at church potlucks, to celebrations with family and friends at Luly’s Cafeteria, food and the people it’s enjoyed with are the foundation for his best memories. In fact, his career as a robata chef was inspired by his most cherished memory of all—weekends spent grilling with his dad.

A self-taught chef and one of the youngest contestants on King of the Grill, Chef Hill believes “good food can solve any problem.” He draws on the influences of his childhood by combining classic Texas dishes with flavors from around the world. With Robata Chane, Chef Hill hopes to honor the art of Japanese robata and the German heritage of the Texas Hill Country while pushing culinary boundaries through his innovative fusion dishes.