Birmingham native Robby Melvin studied English Literature and History at the University of Mississippi. Upon returning home to attend the University of Alabama at Birmingham he decided to turn his college job into a career. Robby began working for Chef Frank Stitt, spending 6 years splitting time between Stitts three restaurants Highlands Bar and Grill, Bottega and Chez Fon Fon. Robby then spent time under the tutelage of Chef Chris Hastings of the Hot and Hot Fish Club where he held the position of Chef de Cuisine. With a chance to share his acquired culinary skills, Robby began teaching at Culinard, the Culinary Institute of Virginia College where he taught for 5 years. In 2007 Robby opened Salt Fine Catering, bringing the restaurant experience to people’s homes and private venues.