Meet the Chefs

Robert Lhulier

A Delaware native and Wilmington resident, Chef Robert Lhulier’s background has always been deeply routed in food and fine wine.  He began working at the top; the venerable Hotel duPont was the start of his distinguished career in front-of-house operations that spans 10 years, covering the premier restaurants of Wilmington and boutique hotel dining at the Ebbitt Room at the Virginia Hotel in Cape May, New Jersey.

In a career about-face, he enrolled in the Culinary Institute of America in Hyde Park, NY in 1997, and instantly, he knew he had found his path.  A distinguished graduate, he spent an externship in Biarritz, France working under Chef Didier Oudill.  Upon graduation, Robert met up with his friend Dan Butler and was the opening sous chef for the ground-breaking Deep Blue Bar and Grill.  Several years at the stoves earned the restaurant numerous accolades, upper-strata Zagat ratings, a week’s visit at Charlie Trotter’s in Chicago and the honor of cooking at the hallowed James Beard Foundation (2003).

Following the inevitable path to ownership, Lhulier landed in his hometown of New Castle, Delaware, where in 2005 he opened his critically acclaimed Chef’s Table at the David Finney Inn.  Rave reviews from local and regional critics gave him the unique satisfaction that comes with being the chef/owner: creative expression.  

In 2007, as chef de cuisine at the newly renovated Harry’s Savoy Grille, he helped usher in a new era of dining in a classic and beloved Delaware eatery.  So too, did he lend his expertise as co-executive chef of Domaine Hudson, also in Wilmington, earning 3 ½ stars from the News Journal.  Returning to his roots of food and wine pairing, Robert worked for a stint as Private Tasting Chef at Talula’s Table in Kennett Square, Pennsylvania, executing Chef Bryan Sikora’s highly sought after multi-course tasting menus that has diners calling a year in advance for reservations. 

Robert returned to work in Wilmington where he was last executive chef of Union City Grille.  He joins the University and Whist Club with great anticipation of bringing his distinct style of cuisine to a discerning clientele.  He is the proud father of 3 year old Ellie Ann Lhulier.  And, as his latest venture, he is the author of the blog, Fork & Cork, while he contributes regularly to Out & About Magazine.