Robert Michel Oberhoffer - a profile

With over 25 years' experience in the hospitality industry I have extensive experience in providing all aspects of a high quality service. For the past 12 years I have run a highly successful country French restaurant which has been awarded 2 AA rosettes.

Throughout this time I have competed at the highest level, winning Gold medals at international competitions Hotelympia in London and the World Grand prix at Scothot Glasgow. I was twice a finalist in the Craft Guild of chefs National Chef of the year.

Previous experience includes Le Gavroche with Michel Roux Jnr, Landmark Hotel with John Burton Race and I was the personal residential chef to the most senior Officer in the British Armed Forces. Being a fifth generation chef, with French decent, I found the work highly rewarding.

I am a well known face in the local community having appeared on local television and radio. I also do demonstrations at national food shows and judge international competitions.

I enjoy the opportunity to pass on my skills in a friendly and fun way. Being involved with schemes such as primary school "Let’s get cooking" secondary school "Springboard UK", all the way up to training professional chefs to compete in Hotelympia to Gold medal standard.

On the food development side I am the Principle UK development Chef for one of the leading global flavours houses “Symrise International"

My latest project is “retail revival“where I setup a demonstration theatre on a market, empty shop or supermarket. Presentations are devised menus from the environment around me from a very diverse range of products, food items to frying pans which stimulates sale and enhances the customers experience increasing sales.

“Good food is the intuitive use of the best of ingredients”


Awards

  • Gold medal Best in class Master chefs grand Prix at Hotelympia 2010
  • Live theatre Judge Hotelympia 2006, 2008 and 2010
  • Second in the International banqueting Challenge Scothot 2009
  • Gold medal Parade de Chefs 2004, 2005 and 2008 Army Team Captain
  • Semi finalist in the Knorr National Chef of the year2006 and 2008
  • Silver medal “A passion to inspire “at Hotelympia 2006
  • Maitrise Escoffier awarded by the Conseil Culinaire Francais de Grande Bretagne 2005
  • Silver medal forth place Restaurant of Nations Culinary Olympics April 2005 Team Captain
  • Third in the Knorr Scottish Chef of the year April 2005
  • Silver medal in the Master Chefs grand Prix at Hotelympia 2000 and 2004
  • Heat winner and Finalist in the Knorr National Chef of the year 2002 and 2004
  • Gold medal best in class National New Zealand Lamb Chef of the year at Hotelympia 2002
  • Gold and silver medals representing England at the World Culinary Olympics in Glasgow 2001
  • Gold medal best in class first courses dishes at the heart of England 2001
  • Silver medal best in class Organic class at the Heart of England 2001
  • Silver medal hot served cold gourmet meal at the Heart of England 2001
  • Third in the National Sous Chef of the year 2000
  • Palmes Culinaire awarded by the Conseil Culinaire Francais de Grande Bretagne 1998
  • UK Armed Forces Chef of the Year 1998
  • Army Chef of the Year 1997, 1998 and 2000

Catering

  • Consultant development Chef for Symrise Global
  • Restaurateur, food and training consultant.
  • Technical Instructor, Army School of Catering
  • Personal chef/Residential Manager Deputy Supreme Allied Commander Europe
  • Personal chef to Major General Royal Artillery

Work experience

  • Le Gavroche**
  • Burton Race at the Landmark**
  • The Square**
  • Penny Potts restaurant*
  • City Rhodes*
  • L’ortolan**
  • Bibedums

* denotes Michelin starred restaurant