Behind the Scenes: Learn About Chef Bobby Tessler and His Culinary History!

Chef Bobby Tessler

It’s an absolute fact – St. Louis Wing Company will definitely change the way you view chicken wings! That’s because Chef Bobby makes it his mission to create innovative, delicious dishes that will wow anyone, and he’s been doing that here at St. Louis Wing Co. for 5 fantastic years now!

Cooking has always been a passion of Chef Bobby, even going back as far as 20+ years ago! In fact, he started out on his culinary journey as a line cook at Ricardo’s in Lafayette Square and Sportsman’s Park in 1995 when he was a teenager. From there, he advanced to working at a golf resort in Southern Illinois at Quail Creek Country Club in 1996 for one year, where he worked under Executive Chef John Mikeworth. As his skills grew, he went on to become Head Chef at BB’s Jazz Blues & Soups downtown on Broadway – in fact, some of his original menu items are still on the menu!

Things began to really pick up for Chef Bobby when he attended culinary school at Sullivan University in Louisville, Kentucky in 1997. While he was in college, he was hand-selected by Olympic-winning chef instructors to become a member of the culinary competition team, which competed against other schools across the nation. This was a very big honor for Chef Bobby! In addition to this impressive feat, he worked as Chef de Cuisine at a very posh French bistro, Brasserie Dietrich. While he expanded his culinary skills, he had the honor of working with some of the most talented chefs in the City of Louisville.

As the new millennium arrived, Chef Bobby made his way back to beautiful St. Louis and became the Sous Chef at Remy’s Kitchen and Wine Bar in Clayton under Executive Chef Lisa Slay. He also made waves and took the reigns as the Executive Chef at Wildflower in the Central-West End, revamping the entire menu, composing a very extensive catering booklet, and structuring the entire operation from training cooks and servers.

Finally, Chef Bobby was able to spread his wings fully as Executive Chef at Once Upon A Vine, a restaurant in South Grand. He consistently created cutting-edge world cuisine for customers to enjoy and savor, using fresh seafood that was flown in twice each week and exotic ingredients that are not normally found on many St. Louis menus.

In 2004, things changed for Chef Bobby when he had a motorcycle accident. He took a temporary break from the restaurant life for a few years to travel and to pursue and enjoy his other passion – riding and stunt-riding motorcycles.

In 2011, Chef Bobby made history by opening the doors to the restaurant that we know and love today – St. Louis Wing Company. He wanted to focus on making excellent chicken wings like no other to knock the socks off anyone who would walk through the door. Today, he continues to wow the crowds by creating unique recipes with the freshest ingredients around.

If you haven’t stopped by and tried some of Chef Bobby’s chicken wings at St. Louis Wing Co., what are you waiting for? Come in today and see what the commotion is all about!