Chef Robin Höfer – Founder of Rob’z Chefs Table | Fine Dining Specialist & Culinary Innovator
About Chef Robin Höfer
Chef Robin Höfer is a bold, passionate, and creative culinary artist whose journey is defined by resilience, precision, and an unwavering commitment to excellence. With roots in Germany and a professional foundation built in Switzerland’s demanding fine dining establishments, Robin quickly rose through the ranks to become one of the most innovative chefs of his generation. His unique culinary voice blends classical European training with avant-garde presentation and modern sensibility.
Robin’s approach to food is deeply emotional and technical at once—each dish he creates tells a story, balancing texture, temperature, and visual artistry. He is known for bringing out the soul of every ingredient he touches, showcasing harmony in complexity. His time in Michelin-starred kitchens across Europe and the Middle East honed his leadership, plating finesse, and operational precision.
From his early days as an apprentice in Germany to founding his own luxury dining brand in Dubai, Robin’s career reflects continuous evolution. He thrives in high-pressure kitchens, leads teams with clarity and purpose, and maintains an unwavering standard of excellence. Whether consulting for elite restaurants or creating a 13-course tasting menu for private guests, Robin’s work is a reflection of passion, dedication, and a relentless drive to elevate the dining experience.
🚀 Founder & Head Chef – Rob’z Chefs Table, Dubai (Since February 2025)
In early 2025, Robin embarked on a new entrepreneurial chapter by founding Rob’z Chefs Table in Dubai—a luxury private dining concept that reflects his personality and philosophy. Rob’z Chefs Table offers an exclusive 13-course tasting menu designed to deliver a highly personal and immersive fine dining experience.
What sets Rob’z Chefs Table apart is Robin’s ability to blend creativity with impeccable execution. Each menu is tailored seasonally and designed with storytelling in mind, using locally sourced ingredients and globally inspired techniques. Beyond the guest-facing experience, Robin also offers consulting services to new restaurants and private catering for high-end clientele. His vision is to create memorable culinary journeys that combine theatricality with soul.
🧑🍳 Key Culinary Positions
Sous Chef – Ossiano, Atlantis The Palm, Dubai (Dec 2022 – Dec 2024)
Robin’s tenure at Ossiano marked a turning point in his career. At this Michelin-class restaurant, located inside Dubai’s iconic Atlantis The Palm, he led a team of over 30 chefs, maintaining the highest standards of modern fine dining.
His responsibilities extended beyond the kitchen:
- Created signature dishes that aligned with Ossiano’s artistic brand.
- Oversaw staff training programs and kitchen performance.
- Acted as guest liaison in the absence of the Executive Chef.
- Managed supplier relationships and inventory controls.
- Co-organized internationally recognized 4-hands dinners with top global chefs.
This experience broadened his international network and honed his skills in high-volume, high-prestige service environments.
Sous Chef – Alfred Keller, Hotel Alhambra, Croatia (Mar 2022 – Oct 2022)
During the European fine dining season, Robin served as Sous Chef at Alfred Keller, part of the boutique Hotel Alhambra in Mali Lošinj, Croatia. Here, he:
- Managed day-to-day kitchen operations.
- Took responsibility for dish development and plating concepts.
- Delivered private chef services in exclusive villas.
- Maintained strict hygiene and procurement protocols.
Sous Chef – Country Club Lampart’s, Switzerland (Dec 2020 – Dec 2021)
Lampart’s in Val Lumnezia, Switzerland offered Robin a platform to continue his rise in the culinary ranks. This prestigious seasonal fine dining venue challenged him to blend Swiss discipline with creative innovation. As Sous Chef, Robin took charge of:
- Daily kitchen logistics.
- Staff mentoring and skill development.
- Inventory management and cost control.
Chef de Partie & Junior Sous Roles (2014–2020)
During this formative period, Robin refined his classical techniques and absorbed diverse culinary philosophies across Switzerland. His postings included:
- Gourmet Restaurant Guarda Val, Lenzerheide
- Restaurant Kuhstall, Sils Maria
- Gasthof zum Goldenen Sternen, Basel
- Restaurant Les Quatre Saisons, Basel
- Bumanns Chesa Pirani, La Punt (Michelin-starred)
- Hotel Seehof, Germany (apprenticeship foundation)
These experiences provided him with a deep foundation in patisserie, garde manger, entremetier, and modern plate design.
🏆 Awards & Achievements
Chef Robin Höfer has participated in and won numerous prestigious competitions, showcasing both his technical talent and performance under pressure:
- 🏆 Marmite Youngster Switzerland – 1st Place (2022)
- 🏅 Youth X Competition – International Winner (2024)
- 🥉 St. Pellegrino Young Chef – Regional Finalist (2024)
- 🎖️ Le Cuisinier d’Or, Switzerland – 4th Place (2023)
- 🏏 Beef Club TV Show (Switzerland) – Semi Finalist (2021)
- 🥇 Rudolf Achenbach Prize, Germany – 3rd Place (2014)
- 🥇 Laurentius Prize, Germany – 3rd Place (2014)
These accolades underscore his commitment to personal growth, industry recognition, and culinary excellence.
🌎 International Experience & Culinary Internships
Robin has sought out diverse culinary mentorships through internships at several of the world’s most respected restaurants, each adding depth to his culinary perspective:
- Restaurant Arpège, Paris – with Alain Passard
- Core by Clare Smyth, London
- Disfrutar, Barcelona
- Ecco Zürich, Einstein St.Gallen, Taverne zum Schäfli, and Hearlin Hamburg
- Relais & Châteaux internship in Japan (April 2023)
These experiences exposed him to a wide spectrum of plating styles, fermentation techniques, vegetable-forward menus, and front-of-house synchronization.
📄 Additional Certifications & Education
Robin has complemented his culinary journey with a suite of additional qualifications:
- Excel Level 2 Certificate (2023)
- EBS Bartender Course (88%) – Barcelona, 2022
- French Language Course – Geneva, 2015
- Bartender School Kaltenbach – Zurich, 2015
- English Language Course – London, 2010
His education reflects a commitment to communication, presentation, and international hospitality standards.
📞 References & Professional Endorsements
Robin’s reputation is reinforced by high-caliber chefs and mentors who have witnessed his growth firsthand:
- Gregoire Berger – Executive Chef, Ossiano
- Simon Osterwalder – Owner, Lampart’s
- Michael Gollenz – Executive Chef, Alhambra
- Daniel Bumann – Head Chef, Chesa Pirani
- Jürgen Hallerbach – Executive Chef, Seehof
JOURNEY
Chef Robin Höfer exemplifies the next wave of globally minded culinary leaders who blend deep-rooted tradition with progressive innovation. His journey from a young apprentice in Germany to a distinguished chef and entrepreneur in Dubai underscores a narrative of perseverance, mastery, and vision. Each chapter of his career—from the rigorous training in Switzerland’s fine dining kitchens to his creative leadership at Ossiano and his entrepreneurial leap with Rob’z Chefs Table—demonstrates a relentless pursuit of excellence.
Robin’s culinary style is a synthesis of classical European technique and global inspiration. He elevates every dish with precise craftsmanship, story-driven plating, and a deep respect for ingredients. What makes his work truly impactful is his commitment to creating meaningful experiences—not just meals. Whether he is curating a 13-course tasting menu, training a new brigade of chefs, or consulting on concept development, Robin brings the same dedication and artistry to the table.
With Rob’z Chefs Table, he has cultivated more than a fine dining destination—it is a stage for immersive, sensory storytelling that transcends borders. As he continues to inspire both guests and peers, Chef Robin Höfer stands as a dynamic force in modern gastronomy, contributing not only to the future of food but to the culture and community that surrounds it. —unafraid to push boundaries, committed to authenticity, and fluent in global gastronomy. From his humble beginnings in Germany to his sophisticated endeavors in Switzerland, Croatia, and the UAE, Robin’s journey is an inspiring narrative of resilience, innovation, and excellence.
With Rob’z Chefs Table, he has created not just a business but a platform for experiential dining that speaks to both tradition and modernity. Whether serving elite guests in Dubai or mentoring young chefs in Europe, Robin Höfer continues to shape the future of fine dining with vision, purpose, and flavor-driven storytelling.
