By Abby Lass
Managing Editor of Arts
With his pleasant demeanor and easygoing attitude, it’s no surprise that freshman Robert Dandliker managed to procure a job at a restaurant as a professional chef when he was just 12-years-old.
Dandliker moved to Newton from Chicago in 2011 determined to pursue his love of cooking, which he says he acquired from his love of eating.
“I moved here from Chicago in the summer of 2011 and decided I wanted to start in the kitchen,” Dandliker said. “I gave a call to Tony Maws’ restaurant, Craigie, on Main in Central Square and asked if I could speak to the chef. He wasn’t there but I kept calling for a week until eventually I got to speak with him and try to interview for the position.”
After an interview in May of 2012, Dandliker started working at Craigie, shelling peas and peeling potatoes in the basement. Despite the tedious labor, Dandliker was ecstatic to start work.
“I don’t think [Maws] thought I’d last more than a couple weeks, but six months later I was a cook,” he said.
Dandliker has learned how to manage his time between his academics and work at the restaurant. During the school year he only works at the restaurant on weekends and focuses on school during the rest of the week.
In November, Dandliker left Craigie to pursue a more casual form of cooking and went to The Kirkland Tap and Trotter in Somerville, another restaurant owned by Maws.
Despite being the youngest chef in the kitchen, Dandliker feels that the age gap hasn’t held him back in the restaurant.
“It takes people a little while to get used to the fact that I’m only 15,” Dandliker said. “But after they do I have a really easy time connecting to people so a lot of times we hit it off and it’s awesome. I’m friends with a lot of people that I’ve parted ways with but we still keep in touch.”
Dandliker has been featured in magazines and newspapers several times, most recently in the Boston Globe, but his friends don’t seem surprised by his immense success.
Sophomore Noah Kopf has been cooking with Dandliker for several years and credits Dandliker’s success to his tenacious personality and openness to new experiences.
“I can’t stress enough how open Bobby [Dandliker] is to trying new ideas,” Kopf said. “He’s really courageous in the kitchen. He’s really willing to dive right into something headfirst and take some huge risks and make some bold moves to get what he wants. Asking Tony Maws to let him cook with him takes some big guts.”
Staying bold and ambitious, Dandliker plans to take over 51 Lincoln on June 14 and is currently working to create his own unique menu.
Though he may already be a professional chef, Dandliker still has big goals for the future.
“I want to own my own little place,” Dandliker said. “I don’t want a behemoth restaurant that’s pumping out food. I want to be able to create and spend time where my passion is and make people happy and have a great time doing it.”
For a closer look at Dandliker, check out Kopf’s video interview:
