I am a professional chef for 35 years. Trained in Canada and France. I used to work in all parts of the culinary business: Arowhon Pines Resort for 7 years (breakfast cook, sous chef, executive chef for 6 years). The resort is seasonal so in winter time I used to work in Paris restaurants for 6 seasons. Catering: Dina's Kitchen as an offsite and onsite catering chef for 12 years. Our client were the most influential people in Toronto. Marigolds and Onions Catering - executive chef for 16 years. Marigolds and Onions is a second largest catering company in Toronto. We organized and executed different size of events: from small private house events to large events like Rogers Cup, Breast Cancer in Canada and USA, Heart and Stroke Ride, etc. At the same time I was running (and continue to run) RC Culinary Agency which supplies culinary staff to all caterers in Ontario. Our clients are all the best caterers in the city. We help to organize Honda Indy, events for 50 to 2000 people as well as small private events.

For me, cooking is...

Cooking is my life. My goal is to create the best experience in my dishes and to make my guests understand and appreciate the purpose of food.

I learned to cook at...

I was fortunate to lean cooking from great chefs in Canada and Paris.

A cooking secret...

Fresh ingredients, respect for nature, and love.

My menus

Italian

STARTER

Choose 1 dish

FIRST COURSE

Choose 1 dish

Angolotti stuffed with spinach and ricotta in a fresh creamy tomatoes sauce

Napoleon of tomatoes/ Buffalo mozzarella. Baby arugula. Roasted olives. With extra virgin olive oil and age balsamic glaz ed

MAIN COURSE

Choose 2 dishes

Braised Beef Short Ribs. Cipollini onion confit, yam and potatoes, truffle mashed, vegetable bundle

Branzino on timbale of Red Lentil and Tobouli. Roasted chickpeas pure, saffron and chive oil

DESSERT

Choose 3 dishes

Tiramisu with fresh berries

Poppy seed cake with fresh berries and cream

Fresh fruits in season

French

STARTER

Choose 1 dish

Salade Lyonnaise. Frisee and curly endive, poach egg, roasted pears, oven dry tomatoes, lardons, garlic crouton, Dijon mustard, aged white vine vinaigrette

FIRST COURSE

Choose 1 dish

Piri piri shrimp on timbale of Red Lentil and Tobouli. Roasted chickpeas pure, saffron and chive oil

MAIN COURSE

Choose 2 dishes

Duck Two Ways. Duck leg confit, searted sumac rub breast, lingonberry and port reduction potato galette, vegetable bundles

Beef Tenderlion on the bed of wild mushrooms, Truffle sauce, Potatoes risotto, Seasonal vegetables

DESSERT

Choose 2 dishes

Ginger Crème Brule/ Fresh Berries. Tuxedo mousse cake, passion fruit, spicy mango salsa, garnished with baby mint

Crepe Susett Banana Foster. With seasonal berries

Mediterranean Menu

STARTER

All inclusive

Bundle of organic salad greens with Greek vegetables, kalamata olives, spice Feta cheese, garlic, lemon, oregano vinaigrette

FIRST COURSE

All inclusive

Grilled Eggplant and Halloumi cheese, stack with pomegranate molasses, micro greens

Piri piri shrimp on timbale of Red Lentil and Tobouli. Roasted chickpeas pure, saffron and chive oil

Pan-seared Sumac sea scallop. Twice cooked eggplant parcel, yellow and green zucchini round smoked tomato and basil oil

MAIN COURSE

All inclusive

Baked Sumac spice chicken breast wrapped in filo pastry. Sage herb reduction. Couscous timbale, candied beets

Braised Moroccan Lamp shank. Pearl couscous. Grilled vegetables

Filet of Beef with Za'ata Rub. Glazed cipollini onions . Red wine with tomato jus. Celery root and potatoes mash. Vegetable stack

DESSERT

All inclusive

Cardamom - Vanilla Custard with figs confit

Poppy seed cake with fresh berries and cream

Fresh fruits in season

Surprise

STARTER

All inclusive

Salad. Heirloom tomatoes, fresh farmed mozzarella cheese, baby arugula, purple basil, balsamic vinaigrette. Extra virgin olive oil drizzle

FIRST COURSE

All inclusive

Coconut, sweet potatoes, and butternut squash soup. Garnished with crème fraiche and eatable flowers

MAIN COURSE

All inclusive

Pan seared tea smoked Atlantic Salmon. Sweet pea and pickled ginger emulsion, purple potatoes mashed, sous-vide white and green asparagus garnished with frizzed leeks

DESSERT

All inclusive

Ginger Crème Brule/ Fresh Berries. Tuxedo mousse cake, passion fruit, spicy mango salsa, garnished with baby mint

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Chef Robert's reviews

4.83

•

7 services

We do not have enough good things to say about our experience with Chef Robert! The entire experience was beyond our expectations. Chef Robert worked with us to create the perfect menu for our party of 9 and the result was incredible. The presentation, the portion sizes, the quality and the flavour of the dishes - we were so impressed. During the entire evening Chef Robert was very polite and accommodating. When the night came to an end he cleaned the entire kitchen as if he was never there. We are still raving about the evening and would highly recommend Chef Robert!

Chef Robert was excellent, kind and thoughtful. His food was delicious.

We hired Chef Robert to cook for us one night during a Bachelorette weekend. Chef Robert provided us with an incredible four course meal! He was punctual, attentive, and respectful. He worked with us from developing the menu to making sure that the courses were ready and put out when we wanted them. His attention to detail in both the flavours and presentation were amazing; the dishes looked and tasted incredible! The serving sizes were very generous. Chef Robert was also very accommodating as we had two vegetarians and one person who could not eat gluten- he was very careful to modify the dishes appropriately which was very much appreciated! He was very discreet and quiet in the kitchen when he was cooking. At the end, he thoroughly cleaned up the kitchen. Overall our experience was incredible and we are so grateful that Chef Robert was a part of our experience! Thank you!

Chef Robert is incredible. We hosted a small engagement party and everyone is still raving about the food. He combined unexpected flavours that worked wonderfully together. Each dish was plated beautifully. He was attentive yet discreet at the same time. The courses were perfectly timed to allow us to enjoy the food and the company. I would 100% recommend him to anyone looking for a spectacular culinary experience.

Chef Robert created the perfect meal for our small intimate wedding. Chef Robert went above and beyond in the dishes he created, from both a visual and taste perspective. His knowledge of culinary expertise was very clear as he explained to us the pairings in the dishes. He is incredibly knowledgeable about the food groupings, we all learned a lot during the meal in regards to how the meal was cooked and the selection of ingredients. Chef Robert was very professional and friendly. The ingredients were very fresh and flavourful. After the meal he left the kitchen spotless which we greatly appreciated. We absolutely recommend Chef Robert to anyone looking for a private chef as you will not be disappointed. 11/10 both in food and service.

Chef Robert was fantastic! He curated a great menu and was easy to communicate with. We hired Chef Robert for a Bachelorette party and he was all about helping us have fun. He would serve a course and then send us off to continue drinking wine, chatting and dancing until the next course was ready. The food was delicious, the portions were generous and all the ingredients were fresh. I would hire Chef Robert again in a heart beat.