New dynamic Executive Chef at the Sheraton Deira

Chef Robin brings to the deluxe Starwood property of Sheraton Deira a culinary wealth of experience gleaned from 5 star kitchens around the Gulf, spanning 29 years. Most of his experiences have been earned with top hotels mainly Sheraton hotels, amongst which have been the Sheraton Dubai Creek Hotel, Sheraton Sana'a Hotel, Sheraton Basra, Iraq and Sheraton Bahrain Hotel.

The Terrace restaurant, the hotel's signature outlet with a Mediterranean ambiance is eagerly looking forward to some new mouthwatering dishes from Robin, who is totally at home with cuisines like Arabic, Far Eastern, Indian, Italian, Continental and above all his passion of cuisine being 'French cooking' wherein he excelled way back in late 80at the then well known restaurant namely 'Lou' Lou' A at the Sheraton Dubai Creek.

Robin is a member of the well-known Emirates Culinary Guild and has judged several cooking competitions at schools for children as well as for adults at the Indian Embassy.

He has been actively involved in opening kitchens at many hotels which were huge successes and learnt a great deal from planning its kitchen and creating innovative restaurant menus, keeping in mind the hotels clientele" he adds.

After earning a diploma degree in Hotel Management & Catering Technology, he joined the Hot section as Commis II at the Hilton International Dubai being his first hotel experience as a chef and that too in the gulf, from where he climbed the ladder of success never to look back again.

'Why did I want to be a Chef?,' explains Robin. "The answer is simple. Where can one spend days and hours creating something that disappears in moments, yet if properly executed, can leave an impression to be savoured for a lifetime!"

"My cuisine will be a reflection of a culinary journey, that has been enriched by the variety of gastronomic encounters I've been through several kitchens, where sometimes mundane job of cooking has been elevated to the realm of fine art ." Cooking is an art and very similar to painting - each ingredient adds to the flavour, like a painting stroke gives the picture it's form, says Robin. He adds, there is no end to learning, if you have the passion, zeal with a creative mind every ingredient you add becomes a new dish.