Chef at home Robert

I’m a private chef with a background in modern European, Italian, French and British cooking, specialising in refined private dining experiences that feel polished, relaxed and memorable.

I have worked in prestigious kitchens including the Michelin-starred Christophe in Amsterdam, The Connaught Hotel in London, and several other luxury hotels and restaurants. These experiences gave me a strong foundation in precision, consistency, organisation and high-level hospitality. I trained at Westminster Kingsway College and continued to refine my craft through years of hands-on experience in professional kitchens.

While working at The Connaught, I was part of the team serving high-profile guests including Roger Federer, Britney Spears and the Emir of Qatar. This helped shape my understanding of luxury hospitality and the level of detail required to create a truly special dining experience.

My cooking style is modern European, with influences from Italian, French and British cuisine. I enjoy creating seasonal menus with elegant presentation, balanced flavours and a refined but approachable feel — whether for a four-course dinner, a sharing-style menu or a relaxed celebration at home.

Alongside my fine dining menus, I also specialise in authentic Neapolitan-style pizza. My passion for pizza started long before it became part of my professional work — it has always been something I genuinely love, enjoy and continue to explore as both a craft and a personal passion. As a pizzaiolo, I have worked at Crust Bros and Fatto a Mano, refining my style around long-fermented dough, biga-based methods, high hydration and premium Italian ingredients. For pizza events, I bring my own electric pizza oven, which reaches 500°C, and use San Marzano tomatoes and Italian fior di latte to prepare fresh Neapolitan-style pizzas in guests’ homes.

My goal is to bring restaurant-level food, warm hospitality and a memorable private dining experience to every event.

For me, cooking is...

For me, cooking is a way to create memorable experiences through flavour, precision and warm hospitality.

I learned to cook at...

I learned to cook at Westminster Kingsway College and refined my craft in Michelin-starred and luxury hotel kitchens.

A cooking secret...

My secret in the kitchen is patience, precision and letting quality ingredients speak for themselves.

My menus

Russian Seasons, Tasting Menu

STARTER

All inclusive

Amuse-Bouche Salmon Tartare, Cucumber, Dill & Rye Crisp Finely diced salmon with cucumber, dill, capers and a gentle lemon dressing, finished with rye crisp and a touch of horseradish

FIRST COURSE

All inclusive

First Starter Chilled Beetroot Soup, Sour Cream Espuma A vibrant chilled beetroot soup served with light sour cream espuma, fresh herbs and a bright touch of acidity

Second Starter Blini with Savoy Cabbage and Egg, Light Mushroom Velouté Delicate handmade blini filled with Savoy cabbage, egg and herbs, served with a smooth mushroom velouté and fresh dill

Palate Cleanser Kvas Sorbet A refreshing sorbet made with traditional kvas. Slightly tangy, gently malty and aromatic, designed to cleanse the palate before the main course

MAIN COURSE

All inclusive

Main Course Beef Stroganoff Tender beef served with a rich mushroom and sour cream sauce, silky potato purée, roasted mushrooms and gherkins

DESSERT

All inclusive

Dessert Deconstructed Medovik with Rye Bread Ice Cream Honey cake crumb, whipped honey cream, honey gel, crisp honey tuile and rye bread ice cream

Peach & Champagne

STARTER

All inclusive

Amuse-Bouche Crispy Duck Bonbon Golden and crisp duck bonbon served with a rich hoisin dressing and a touch of pickled cucumber

FIRST COURSE

All inclusive

Starter Peach & Burrata Salad Fresh ripe peach served with creamy burrata, tarragon gremolata, lemon verbena and roasted pine nuts

MAIN COURSE

All inclusive

Main Course Sous Vide Chicken Breast Gently cooked chicken breast served with roasted Mediterranean vegetables and a light herb chicken jus

DESSERT

All inclusive

Dessert Homemade Champagne Sorbet A light and refreshing homemade champagne sorbet served with fresh berries and mint

A refined European

STARTER

All inclusive

AMUSE-BOUCHE Confit Duck Bon Bon Golden crisp bon bon filled with confit duck and hoisin, served with spicy mayo

STARTER Heritage Beetroot Salad Heritage beetroot presented in four textures — roasted, smoked, crisp and powdered — alongside avocado crema, chilli aioli and burrata espuma. Earthy, vibrant and elegantly layered in flavour

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Braised Beef Short Rib Slow-cooked beef short rib in red wine and aromatic stock, served with ultra-smooth Robuchon-style pomme purée, seasonal baby vegetables and a glossy house jus. Rich, comforting and deeply flavourful

DESSERT

All inclusive

Syrniki Golden cottage cheese pancakes served with silky sour cream mousse, strawberry coulis and crunchy toasted almonds. A soulful homemade dessert with Eastern European roots, balancing refinement with the warmth of something made at home for family