We Interview STK Chef Robert Liberato

Chef Liberato talks STK, steak, and home cooking
Staff Writer
We Interview STK Chef Robert Liberato

Shaena Engle

Chef Liberato, representing STK.

STK restaurant recently relocated from its spot on Los Angeles’ La Cienega Boulevard to a new, open, modern home on the bottom floor of the trendy W Hotel in Westwood. The new space seamlessly blends the steakhouse and chic lounge into one, and the sleek design and classic American cuisine provide a dynamic and intimate dining experience. After stopping in for a meal, we got a chance to sit down and chat with STK Executive Chef Robert Liberato.

Liberato began his creative career as a photographer and artist. After graduating from Le Cordon Bleu, he became pastry chef and lead line cook at the Getty Center in Los Angeles. He also worked at the Whisper Lounge, Son of a Gun, and BLT Steak LA.

The Daily Meal: When did you start cooking?

Robert Liberato: My mother inspired me. I grew up in the kitchen and was fascinated with her ability to create amazing food with any ingredient and any budget.

Tell us a little about the menu at STK.

Besides steak being the core of our menu, we also do a variety of seafood dishes well. Our food is seasonally-driven and promotes local, fresh products.

What kinds of steaks are offered at STK?

We offer a variety of 28-day, wet-aged cuts, including bone-in ribeye and filet, New York strip steak, skirt steak, cowboy rib steak, and porterhouse, as well as A5 Japanese Wagyu.

When you aren’t at the restaurant, what is your favorite thing to cook?

I have a hearty salad. Depending on my mood, sometimes I love a simple baguette, cheese, and wine — or a handmade fresh pasta.

What’s next for you?

Eventually I would love to end up cooking in Hawaii. For now, I am working on new menu ideas for STK and The One Group. 

Rate this Story