Starting out as a pot wash when he was just 14, Rob’s career as a chef has gone from strength to strength ever since. Whilst studying at university, he took a job with Gloucester Rugby in their catering division before going on to work his way up through the ranks at The Cheshire Pub Company, his dedication and kitchen skills ultimately helping him to secure the position of ‘Roaming Chef’ within the estate.
Mentored by chef Jonny Ryder, whom he first met at the BBC’s headquarters whilst completing an apprenticeship, Rob continued to hone and perfect his skills under Jonny’s command at The Cheshire Pub Company until he eventually made the switch out of professional kitchens to join the Essential Cuisine brigade.
Thriving on the fast-pace of the industry and the diversity that each day brings, Rob’s commitment to Essential Cuisine – “its brilliant products and people” – has not gone unnoticed; helping him to secure the role of Business Development Manager in 2018.
Favourite chef dead or alive?
I can do a lot of accents.
Favourite EC product – why?
Lobster Glace. It’s so versatile, hot or cold.
If I wasn’t a chef, I would be…
Bucket list foodie experience?
I’d really like to eat at The Fat Duck, Petrus and The Palm Jumierah in Dubai and also dine out in the wild in South Africa.
What is your favourite ingredient and why?
Garlic. It’s the base of everything.