Born and raised in Cleveland, Ohio, Executive Chef Bobby Laggan began cooking with his mother and father at a young age. At the age of eight, he told his parents that he wanted to be a chef. When he was ten, he received his first chef’s knife in an Easter basket that he has not put down ever since. Chef Bobby’s first experience in a professional kitchen took place in Put-in-Bay, Ohio, an island in Lake Erie, as a dishwasher and prep cook. His talent and hard-working nature were apparent when he was promoted after just two weeks from line-cook to lunch sous chef. Later he attended culinary school at Johnson & Wales University in Providence, Rhode Island, where he got his first California experience working for Napa Valley Grille. After graduating with his Associates Degree in Culinary Arts, as well as a Bachelors Degree in Food Service Entrepreneurship in 2006, he came to San Diego as a sous chef for Napa Valley Grille, Horton Plaza. Within a year and a half, he was promoted again to chef de cuisine for California Cafe in Los Gatos where he stayed for one year before returning to San Diego to become executive chef. It was not long before he was asked to move to Boca Raton, Florida and become the Executive Chef for ZED451 a modern American style cuisine, using seasonal fresh and local ingredients. Within one year it was back to the California Cafe in Los Gatos as Executive Chef. Chef Bobby loves California cuisine and is driven by his passion for the love of food and guest connection. It is a perfect setting for him in his young career. When asked his favorite thing about cooking, he puts it simply, "I love creating and I just love cooking; who else gets to play with fire and knives?"