Robert Micheli has had a long and exciting history in the entertainment and hospitality industry. Moving from California to New York Robert found his home in the Hotel Food and Beverage Family. Opening and overseeing WestHouse Hotel and later managing The Park Central Robert developed a distinctive style combining his years in entertainment and good fortune to have traveled around the world. While in New York Robert was accountable for VIP services, restaurant operations, new Food and Beverage programming, and creating entertainment experiences. It was Robert’s passion for the theatre and love of an excellent dining experience that propelled him quickly in the industry, and brought Robert to a new culture and opportunities.
In Florida Robert was excited to lead programming with independent and branded hotels continuing to provide new and exciting experiences involving entertainment and bringing value to the properties. Eventually joining the SBE family at the SLS South Beach as GM of Katsuya, Robert was able to bring all his experience to the table creating new daily activations, collaborated with local Arts colleges, and celebrated the Miami Music culture in his restaurant. Robert found a fantastic balance between giving back to the entertainment community and honoring traditional dining experience while still bringing life and joy to his guests.
Using the restaurant as a stage, and being able to create and reinvent is what keeps Robert going. The freedom and flexibility to create lasting memories for Team Members or Guests is what excites, inspires, and motivates Robert to keep pushing boundaries. Having the opportunity to meet new people, share experiences, and be part of thriving businesses makes every moment in the hospitality world a joy.
Excited and thankful to join the Dirty Habit DC Team, Robert is looking forward to again bringing his passion for entertainment and culinary arts together in truly unique ways.
"You are not here merely to make a living. You are here in order to enable the world to live more amply, with greater vision, with a finer spirit of hope and achievement. You are here to enrich the world, and you impoverish yourself if you forget the errand." --Woodrow Wilson
Born and raised in Mexico City, Chef Edgar Escalante began his career at the age of 19 as a cook at his family’s Italian restaurant. In less than two years, he worked his way up to Sous Chef – on his own merit and avoiding special treatment by not telling the rest of the staff that his mother was the restaurant’s owner. To hone his skills further, he then traveled to Barcelona where he worked at Rocamoo, a Michelin-starred restaurant.
After spending two years in Spain, he launched a catering business in Mexico City where he mastered high-volume production and learned to create unique experiences for his clients. Escalante then took these talents to South Beach to work under Chef Katsuya Uechi’s concept at SLS South Beach.
Inspired by his travels, Escalante recreates the beauty of local art and culture in his dishes. Although Miami’s weather is consistently warm and sunny, he changes dishes on a seasonal basis using ingredients and flavors that evoke winter, spring, summer and autumn. Of course, Escalante also brings in a Mexican flare to Dirty Habit’s International cuisine with traditional Mexican flavors and spices.
34th Floor Hospitality oversees operations management for Dirty Habit in Washington, D.C.