Robert’s passion for food began early. Once he started his career, he rose quickly through the ranks and was a Head Chef by the time he was 23 years old.
Commencing his apprenticeship interstate, Robert worked in restaurants as a Chef de Partie and Sous Chef in both Western Australia and on Hamilton Island.
Robert became the Head Chef at Walter’s Lounge in Airlie Beach and received an Australian Good Food Guide Chef’s Hat Award two years running. After accepting a Young Achiever’s Award in 2017, he moved to a luxury yacht charter in the Whitsundays and focused on providing first class service to guests.
Robert is now the Head Chef of the Paradiso Restaurant. He is managing the pre-opening activities including menu design, staff recruitment and kitchen design. Robert is keen to use his experience with food to promote the Whitsundays region.
Robert loves to present dishes with multiple flavour combinations and uses a mix of traditional and innovative techniques. He is passionate about showing the beauty in food by using his culinary skills and quality produce.
"The secret ingredient is love"
Robert is an emerging leader in the Queensland tourism industry, known for his skill and passion for cooking. He started his apprenticeship at 15 years old, Robert’s career has taken him across Australia working in various restaurants and on luxury yacht charters.
Recognised with awards and featured on television, he has appeared on Queensland Weekender and Everyday Gourmet. As a leader, Robert is responsible for training and mentoring up-and-coming chefs. He inspires his team to strive for consistency and create an atmosphere that delivers incredible food and service.