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Rob, Executive Chef

Rob is our Executive Chef. A love of food, travel and snowsports brought Rob to the Alps many years ago.

Rob Daley and Ping Coombes
Rob Daley with 2014 Masterchef winner Ping Coombes

Rob’s career as a chef became full-time after studying for a degree in Fine Art. His cooking saw him work for a number of years in Leeds before heading overseas. Traveling and experiencing the food of many countries has influenced his food style. Setting down his backpack for some time in Sydney he worked in the famous harbor-front restaurant Quay.

Chalet food
Pork fillet & belly, savoy cabbage, roasted celeriac, mustard puree and roasted celeriac

Rob then discovered winter seasons and worked for a luxury chalet operator in Meribel for three years. Itchy feet took him away again, and after a stint cooking at a prestigious venue in New Zealand’s Queenstown, it was time to return to Europe. Working with Scott Dunn for five years has seen Rob cooking in Meribel, Val d’Isere, St Anton, Zermatt, Mallorca, Moliets and Portugal, where he has absorbed as much knowledge about local cuisine as his wallet and time would allow.

Chalet food
Chestnut & hazelnut mille feuille, poached pear and chocolate ice cream

Pork fillet with date & bacon croquette, roast apple & spinach

A hearty autumn and winter dish, full of flavor. Serves 4

Tuna tartare with wasabi mayonnaise & sesame seeds

An elegant amuse bouche that our Flagship chalets might serve as a surprise course. Double the portion for a starter and add diced avocado and fennel seed croutes.
Serves 4

Call us on 858 523 9000 to start planning your vacation

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