For many biergartens, food is an afterthought. Throw some pretzels and sausage on a menu and you’re done. At Zeppelin Hall, however, the food is just as important as the beer.
That’s because leading the kitchen at Zeppelin Hall is Executive Chef Franco Robazetti.
Born to a Spanish mother and an Italian father, the Venezuelan native has a storied culinary background that started way before his arrival in Jersey City.
Chef Robazetti is a graduate of Le Cordon Bleu in Caracas, Venezuela. He holds a Master Baker certification from New York’s International Culinary Center, formerly the French Culinary Institute.
While working at The Palm restaurant in Texas, he received the 2005 Best Seafood Appetizer Award from the Texas Restaurant Association. He also won the 2007 Silver Spoon Award for best restaurant in the city and the 2007 Golden Ribbon Award.
In 2009, Chef Robazetti arrived in New York City and became Executive Chef at the famed Iridium Jazz Club. Two years later he was hired as Executive Sous Chef at Bobby Vans Steakhouse. It wasn’t until 2012 that Chef Robazetti made the jump across the Hudson taking the role of Executive Sous Chef and Executive Banquet Chef at Zylo at the W Hotel in Hoboken.
For the past four years, we’ve been fortunate to have him leading the kitchen at both Zeppelin Hall and Surf City, where his menu is known to highlight the cuisines of Spain, Italy, Venezuela, and everywhere in between.
How did you start working in the kitchen?
FR: I was always around food as a child with my family. I decided to follow in the foot steps of my father and become a chef.
You’re an Italian-Spanish-Venezuelan chef working at a German biergarten. How do you mesh all those cultures into the food you prepare at Zeppelin?
FR: A lot of the cooking techniques are echoed throughout the dishes we serve at Zeppelin Hall. You can pick up on this in the family style platters.
How do you come up with Zeppelin Hall’s ever-changing menu and food events. One month you’re celebrating Bacon Fest and the next month you’re offering Cajun food.
FR: We’ve grown to understand what our guests enjoy and are inspired by them when we think of our over-the-top ideas.
Is there a food event that you personally enjoy the most?
FR: Street Food World Tour would be my personal favorite. It allows you to travel the entire world with your taste buds and try something very new.
How long have you been a Jersey City resident and what’s your take on the changes Jersey City is undergoing in terms of restaurants, nightlife, and developments?
FR: I’ve lived in Jersey City for the last 10 years. I welcome it with open arms! The more changes, the more diverse Jersey City will be.
What are your favorite places to go to when you’re not working?
FR: Anywhere I can just kick back and enjoy simple, delicious foods that are so often underappreciated.
Your perfect dinner includes ….?
FR: Something with lots of natural and earthy flavors without being complicated.
(Photos: Zeppelin Hall)
