Chef Robert Simpson began his cooking career in Jamaica. Chef Robert’s passion for cooking led him to Antwerp, Belgium early in his career. He returned to Jamaica and worked at several notable Caribbean resorts including Sandals and Superclubs. He received his formal culinary training at the Culinary Institute of America in Hyde Park, New York. Chef Robert served as Captain in addition to Mentor as well as Manager of the Jamaican Culinary team on different occasions. His culinary career in the United States took him to Chicago, Illinois where he worked at David Burke’s Park Avenue Cafe. He went on to serve as the banquet chef of the Drake Hotel for three years. Chef Robert also served as the executive chef of the exquisite Swissotel, Chicago. In June 2002, Chef Robert became the opening executive chef of the Crowne Plaza Hotel in Burlingame, California. Chef Robert now delights the diverse community from Menlo Park to Palo Alto CA with his Caribbean and American Cuisine.
Using only the finest and freshest ingredients, Chef Robert will present Caribbean cuisines with distinction and flair.The chef’s zest for learning has taken him to many corners of the world, where he gained experiences in the culture and cuisine of the people. This helped in developing his talent and passion for creative cooking with distinguished flavors. Using only the finest and freshest ingredients, Chef Robert will present Caribbean cuisines with distinction and flair. In addition to his passion for cuisine, Chef Robert is a loving husband and proud father of two boys. He also volunteers through his church, speaks to at-risk youth in his community and works to integrate sustainable practices into his business.