Bob Repp
Chef/Owner
Born and raised in Holland, Michigan, I’ve basically grown up in restaurants. I started working in them as a teenager, which means I learned early on that I love good food, busy kitchens, and the particular kind of chaos that somehow feels like home.
In 2016, I started at Hops working for Jim and Sharon Diesing and Mike Fitzharris, and over time it became a huge part of my life. After five years as a partner, I bought Hops in 2026 which was exciting, humbling, and only a little terrifying. That same spring, I also started Repp’s Landing with the help of Jim, Mike, and my wife Tessa, because apparently I’m the kind of person who hears “one restaurant is enough” and takes that as a personal challenge.
What I love most about this business is creating experiences people can actually feel. Great food matters. Great drink matters. Great atmosphere matters. I’m into all things sensory, so whether it’s the smell coming from the kitchen, the energy in the room, or the first bite of something really good, I want it all to hit just right.
When I’m not at the restaurant, I’m with my wife Tessa, our two kids Rory and Margot, and our dog Obie, who contributes very little to operations but keeps morale high. I’m always cooking, always chasing live music, and always looking for those moments that bring people together around a table.
At the end of the day, I just love feeding people, creating a good vibe, and making spaces where folks can show up hungry and leave happy.