A qualified pastry chef by trade, Robert developed his skills in a number of award winning restaurants, hotels and bakeries in London before moving into the airline catering sector. A promotion to management led to an opportunistic move to Ireland where he ran the catering division for Aer Lingus for a number of years. After a stint as a director for Aer Lingus cargo and then head of Dublin airport, finally convinced Robert that he was moving too far away from his passion, the kitchen.
After 25 years of hands on experience running a production kitchen operationally and commercially, he decided to set up his own company utilising the invaluable skills he had amassed over the years, thus Le Patissier was born.
The Le Patissier team are made up of a number of experienced, skilled patisserie chefs who come from a variety of backgrounds including some of the finest restaurants and hotels in Dublin. The kitchen is led by head chef David Franco, who has over 25 years’ experience solely in patisserie and chocolate.
A number of the team have come from the DIT School of Culinary Arts and Food Technology, building on their technical knowledge and combining it with hands on experience under the guidance of Robert and David. Ongoing training and development is key to the continued success of the business, ensuring quality and helping to drive innovation.
Supporting the chefs are a dynamic team of admin, logistics, safety and quality personnel ensuring that the kitchen and business operate seamlessly and customer service standards are maintained.