Chef/Owner Rob Mobilian is a graduate of the Culinary Institute of America but is most proud of his degree from “Mom’s Kitchen,” to which he credits his love of food and wine. Chef Rob has had the privilege of cooking alongside or for such notable chefs as Daniel Boulud, Thomas Keller and Charlie Palmer; however, he gets the most accolades around a campfire on a Coleman stove, bringing a touch of elegance to the campground. Rob opened Piñons in 1988. His hands-on involvement is evidenced in the consistency that has come to be a trademark of Piñons and has kept the restaurant at the top of the “must have” reservation list for any trip to Aspen. Rob’s goal has never been about celebrity but about being a part of his community and running a business with integrity, commitment to both his clientele and to his staff, and offering an impeccable, high-quality dining experience to his patrons. Rob lives in Basalt, Colorado, just a cast away from the gold medal fishing waters of the Roaring Fork Valley, with his wife, Beth, and their two teenage children, where he also coaches the Basalt High School Varsity Football team.

“At Piñons, the goal is to create an experience that is about integrity and high quality. Seattle Fish Company is committed to those same goals, so I trust that the sales associates, drivers and quality of product are the best, which is critical when you are 200 miles away and 10,000 feet high.”—Rob Mobilian, owner and chef of Piñons Restaurant