A native of Brooklyn, N.Y., Robert Anello has been a culinary professional for most of his life, starting at a young age working for Mamma Celeste's restaurant in Levittown, N.Y.

After serving in the Marine Corps, he moved to Connecticut in the early eighties to work for the Pasquillacio's at Nuchie's in Forrestville. After eight years, he opened a small pizzeria in Berlin. Later, Bob moved on to the hotel industry, working for Konover Corp. as an executive chef in Holiday Inns and Sheratons. Bob then worked for Bass Corp. and the Hartford Holiday Inn as an executive chef.

Bob has worked with great chefs, such as: Peter Humphrey, Lynn Mancell, Serge Backus and Steve Johanson. At the Mohegan Sun Casino, Bob started as a production chef, eventually running many of the casino's feature restaurants.

In 1998, Bob served as banquet chef at the Avon Old Farms Inn, under Charles Simmons, which eventually led to his involvement at the Guilford Mooring.

When the Guilford Mooring opened in 2000, Bob fulfilled a dream of opening a waterfront seafood restaurant, given the chance by entreprenuers: Vin R., Fran P. and Mike R. At first, Bob was head chef, but after proving himself, has since become a full partner