Vice-President & Co-Founder
Since graduating from The University of Mississippi in 1976, Roberts’ career path has taken him through many facets of restaurant management, including food and beverage management, sous chef, executive chef, owner-operator and corporate chef. He has also directed and overseen the growth of a large group of successful restaurant concepts and franchise operations.
In 1987, Roberts teamed up with Bill Latham to found Amerigo Restaurant Corporation in Jackson, Miss., which they successfully operated for more than 20 years. The two also created, opened and operated Char restaurant in 2002. In 2006, Roberts and Latham successfully sold Amerigo Restaurant Group, along with Char.
Today, Roberts serves as a managing partner and Executive Vice President of Eat Here Brands. He works with his staff of talented chefs to conceptualize new, fresh, and exciting menu options for not only Babalu, but the entire Eat Here Brands portfolio.
Get to know Al Roberts a little better…
Tell us the one job you’d love to have if you weren’t doing what you’re doing now?
“I would love to manage and or operate a Winery in the Napa or Sonoma Valley, CA..”
Do you have any hidden talents most people don’t know about?
“I am an avid Wing shooter with a passion for Waterfowl and other winged game.”
What’s the most unusual item in your desk drawer?
“A collection of Federal and State Waterfowl stamps collected over the years. Also my Boy Scout knife I acquired at 12 years old.”
Give us something on your bucket list.
“Argentina Waterfowl and wing shooting safari, also a Saltwater fishing excursion to Cabo San Lucas, Mexico. Obviously taking in all of the local culture and cuisine.”
Tell us your favorite food memory from your childhood.
“My mothers pan fried chicken with fresh butter beans grown by dad and shelled by my Grandmother on the back porch. Also my Grandmothers apple tarts which she called “Britches Pockets””
Divulge your favorite food related indulgence.
“A Prime NY Strip steak cooked Pittsburg rare with fresh Creamed Spinach and an Italian Brunello di Montalcino Sangiovese wine.”