Robert Temple — Chef

Robert Temple, chef at Lily’s bistro, is a Louisville native who returned to his roots after extensively traveling and working in the southwest. He now strives to create a savored moment - developing a style of cooking heavily focused on family and regional traditions, serving simple, flavorful food from high quality, local ingredients.

While living in the southwest, Chef Temple studied environmental science at Sul Ross University and focused on food science, the chemistry of cooking, and sustainability.

On his 15-year culinary journey, Chef Temple has evolved his cooking working with many talented chefs including Paul Kahan, Sean Brock, Mike Lata, Linton Hopkins, and Andrea Reusing. He developed skills making salumi while working as a Sous Chef at Proof on Main, and was featured in Food and Wine Magazine while working as the chef de cuisine at Reata in Alpine, Texas.

As part of the team at Lily’s, Chef temple makes charcuterie, assists in menu development, and upholds the philosophy of using the freshest and most local ingredients possible. Outside of creating edible moments, Temple spends time in his Butchertown home with his wife and daughter.