CLEARWATER BEACH - For years, Chef Kurt Clasen had been looking for a true American bistro that subscribed, as he did, to an uncompromising philosophy of cooking with fresh, regional foods. So he was overjoyed to be named chef at the Bay Area's most venerable, progressive café. "In the six years I have worked in the Bay Area, people in my field have always thought of Bobby's Bistro as the one to emulate. Their true American cuisine takes it's cue from Bob Heilman's Beachcomber, whose owners also own Bobby's Bistro," says Chef Kurt. "For example, we bring in whole, fresh fish, so we know exactly what we're getting. This gives us the ability to create new specials each night, treating our diners to fresh seafood you can't find anywhere else."
Chef Kurt attended the Culinary Institute of America and trained with the legendary Larry Forgione, the "Godfather" of American cuisine, at An American Place and The Beekman 1776 Tavern in New York. Remembering the way Forgione cooks, Chef Kurt knows that using regional, seasonal farm-fresh food always tastes better. Chef Kurt is committed to the regional food movement pioneered by Forgione, James Beard and Alice Waters, that promotes an area's heritage and seasonal specialties. Bistro diners will be introduced to some extraordinary daily specials, while menu staples regulars have loved since 1994 will continue to delight.
