After his initial five years training in Bavaria, Germany as a Mister Konditorei & Baker, Robert progresses through the ranks in hotels such as The Connaught London, Turnberry Hotel, Ayrshire, The Caledonian, Ediburgh, The Regent Hotel, Sydney, Australia.
From heron in Robert worked stages at various Michelin starred restaurants both in the UK and Spain.
Eventually taking on his own gastro pub and restaurant, he earned the accolades from the Michelin guide, the AA guide, The Good food Guid being named in the top twenty in the UK.
His experience has often been called upon to work alongside the Welsh, and Scottish Culinary Olympic teams, winning gold, and silver medals in his individual competitions.
Launching the UK’s largest Artisan bread company, Robert was pivotal in establishing the brand in Manchester, growing this outlet into a multi-million-pound operation.
His following experiences as a personal chef to a Lord and Lady both at their castle in Whitby, and their residence in Belgravia, allowed Robert full autonomy to create both classic and experimental dishes for a host of celebrity and distinguished guests.