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 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.
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.
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