After graduating from Temple University, Robert moved from the chilly winters up north down to New Orleans.
Being knee-deep in a culinary town, Robert spent many years manning the kitchens of New Orleans establishments like the Napoleon House before zeroing in on his path as a pastry chef. Van Meter then worked at the Windsor Court Hotel before taking over as head pastry chef at the legendary Emeril’s.
But eventually Van Meter would need a change and embarked upon his career as a real estate agent in 2012.
Much like in his restaurant career Van Meter’s self-determination has helped him obtain 8.5 million in annual sales yet he values his reputation as much as the “next sale.”
Van Meter looks upon his clients as close friends and does everything possible to make their dream home come true.
Van Meter has been profiled in Real Producers magazine and called upon as an expert for articles in The Gambit and New Orleans Homes and Lifestyles magazine.