Dana Hokin K62 and Robert Garvey are the co-founders of Robert’s Pizza and Dough Company, the acclaimed Chicago pizzeria known for its artisan sourdough crust and guiding ethos, “Love Dough Responsibly.” Opened just months before the pandemic, Robert’s has grown into an internationally recognized, award-winning independent restaurant.

Hokin serves as CEO, leading the restaurant’s brand, operational culture, and business strategy. With more than two decades of experience building hospitality-driven ventures, she previously grew the Bitter End Yacht Club in Virgin Gorda, BVI, from a family retreat into an iconic international destination. Her work at Robert’s reflects a deep commitment to workforce development, hospitality leadership, and community engagement.

Garvey is President of Za Works LLC, the managing arm of Robert’s, and the architect of its distinctive dough program. A certified pizzaiolo, he brings an uncommon blend of disciplines to pizza making: he is a marine engineer by training and holds an MFA in playwriting from Carnegie Mellon. His analytical and creative background shapes Robert’s Pizza's signature approach to dough production, menu creation, and the operational systems that deliver consistency in a high-volume restaurant environment.

Married partners in life and business, Hokin and Garvey began developing their pizza at home, experimenting with dough for fun and sharing it with friends around their dining room table. Years of experimentation ultimately led to the opening of Robert’s, now widely recognized as one of Chicago’s leading pizzerias.