Rob has been in the industry for over 17 years and has worked with some incredibly talented chefs and in some famous kitchens around the world, all of which have inspired his culinary passions throughout his career.

In the early stages of his career, he worked alongside Heston Blumenthal and Ashley Palmer-Watts at the Hind’s Head in Bray, before accepting a position at the 3 Michelin star restaurant, The Fat Duck. Five years later, Rob worked at the Michelin starred restaurant Drakes, now known as The Clock House and at the Aviator by TAG. This position presented him with the new challenges that busy hotels bring.

In 2016, Rob took up the position of Group Sous Chef for Dinner by Heston in both London and Melbourne. His main responsibilities involved developing new dishes, supplier liaison and staff training.

Now as Executive Head Chef at Great Fosters, Rob intends to build upon the growing success Great Fosters by developing and improving the food offering. Alongside the garden team, he hopes to expand the variety of produce that is grown on the estate and increase the size of the apiary.

With Rob’s wealth of knowledge and experience in mainly Michelin starred kitchens, he is continuously striving for excellence which is seen in his ingredients, dishes and team. With these developments, he is confident that Great Fosters is going to become even more of a food destination than it already is!

Rob Chasteauneuf