Executive Head Chef
Rob became Executive Head Chef at Great Fosters in 2018.
After finishing college and having worked his way up from his first job as a commis chef in 2004, Rob moved to the Hind's Head in Bray before accepting a position at Heston Blumenthal's 3 Michelin Star restaurant, The Fat Duck. Five years later Rob worked at Drakes in Ripley before being offered Head Chef at The Aviator by TAG presenting him with the new challenges of all that a busy hotel brings. In 2016 he took up the position of Group Sous Chef at Dinner by Heston overseeing both London and Melbourne with the main responsibility of developing new dishes, supplier liaison and training of staff.
Read more about Rob below...
Did you always want to become a Chef?
In a word...yes! From the age of 8 I had a keen interest in food and ingredients and particularly recall holidays to Spain with his family shopping for fresh, seasonal ingredients in the local markets.
Who has been your greatest inspiration in your career so far?
Initially my Mum! She was a great cook and knew the importance of using the best ingredients. I am lucky enough to have worked with some great chefs during my career who have given me so much inspiration over the years.
What is the most distinctive aspect of your cooking?
I hope my passion for cooking shows through in my dishes. I enjoy learning new things and developing dishes with freshly acquired knowledge.
What do you enjoy most about your job?
I really enjoy training fellow food lovers and building my team. I have never been one to strive for solo success and am a strong believer that the best results are achieved through a strong team.
What do you like to do when you aren't at work?
Spend time with my family and enjoy doing fun and exciting things with the children. I am also a keen swimmer and have also started taking part in triathlons when I have the time.
What is the best piece of advice you could give someone considering becoming a chef?
Be prepared to work hard, learn and always give it your best. Be open minded, honest and have the confidence to try new things.
And finally, what are your plans and aspirations for the culinary aspect of Great Fosters?
To build on our growing success and constantly develop and improve our food offering. Alongside the gardening team, I hope to expand the variety of produce we grow on the estate and increase the size of our apiary. With the right team there is massive potential to grow and make Great Fosters become even more of a destination than it already is.