Robin Höfer

Building an invitation-only dining room that pivots around seasonal tasting menus, intimate storytelling, and bespoke culinary collaborations.

• Hosting an exclusive private dining experience serving a 13-course fine dining tasting menu
• Executive Chef at Restaurant Kraken, Dubai
• Consulting for Restaurants
• Private Catering

Led a Michelin-starred brigade inside Dubai’s iconic aquarium dining room, balancing high-volume tasting menus with meticulous guest experiences.

• Leading the team of 30 chefs
• Create Creations
• Speak to Guest when the Executive Chef is off.
• Orders and contact with suppliers
• Hold Trainings and Plate all Creations at the Pass
• Organizing 4 Hands Dinners with Worlds Best Chefs

Helped steer a Relais & Châteaux kitchen focused on Adriatic terroir, luxury villa service, and artful presentation.

• Management of the kitchen and staff
• Cooking of all sections, Privat Chef in Excusive villa
• Dish development and food design
• Orders and hygiene concept

Took over a winter-season restaurant inside an Engadin hotel, translating mountain produce into refined comfort dining.

• Led daily chef briefings, tastings, and pass management
• Introduced new après-ski bar snacks and tasting formats
• Managed supplier contracts and seasonal hiring

Supported Basel’s oldest inn through a Michelin two-star season, bridging banquet heritage with modern plating.

• Ran service for sauce section and supported meat/fish stations
• Coordinated banqueting menus for heritage events
• Delivered staff training modules on plating and garnish design

Took over a winter-season restaurant inside an Engadin hotel, translating mountain produce into refined comfort dining.

• Led daily chef briefings, tastings, and pass management
• Introduced new après-ski bar snacks and tasting formats
• Managed supplier contracts and seasonal hiring

Floated across every section of a boutique fine-dining kitchen, ensuring consistency during peak seasons.

• Stabilised mise en place for pastry, fish, and meat stations
• Rolled out new brunch and bistro menus for hotel guests

Split time between garde manger and pastry, creating playful desserts for mountain resort guests.

• Launched a plated dessert trio inspired by alpine herbs
• Produced signature terrines and charcuterie for après-ski buffets

Joined a legendary Engadin dining room, supporting its precise, produce-led cuisine across multiple stations.

• Worked hot line and pastry for Michelin two-star services
• Championed producer relationships and ingredient prep rituals

Completed a classical dual-education programme across banqueting halls, brasseries, and hotel breakfast services.

• Trained in butchery, sauces, pastry, and à la carte service
• Represented the property in local culinary competitions
• Graduated with honours from vocational culinary school