Robert Sussex
London
Summary
Discreet, detail-led Executive Chef delivering refined private dining in UHNW homes and premium hospitality settings. End-to-end service: bespoke menu design, sourcing, dietary management, mise en place planning, travel/kit logistics, service and pack-down. Competition-proven craft with calm execution and repeatable standards under pressure. NDA-ready; client privacy always respected.
Overview
17
17
years of professional experience
Work history
Private Chef
DineIndulge & High-End Events
London
2025.01 - 2026.02
- Deliver bespoke multi-course private dining across London and the South East, consistently receiving 5-star client feedback.
- Own the full client journey: brief capture, menu design, budgeting, sourcing, prep, transport, set-up, service, pack-down and reset.
- Build menus around kitchen reality and timing tolerance; every course designed to survive a 15-minute service slip without loss of quality.
- Confidently manage dietaries, children’s options and mixed tables, maintaining equivalent value and experience.
Lead Food Architect (Executive Chef)
Barclays Global HQ – ISS
2021.01 - 2026.02
- Oversee three flagship corporate food outlets and premium hospitality operations within a high-standards, high-volume environment.
- Lead four multi-skilled kitchen teams across distinct offers, balancing daily service with senior stakeholder engagement.
- Introduced and refreshed concepts (including health-led offers and a rebranded Level 12 restaurant) aligned to client needs.
- Owned recipe management and operational control using Civica and Saffron systems; supported consistent delivery against sales targets.
Hospitality Head Chef
Ernst & Young
2014.01 - 2021.01
- Led three corporate kitchens delivering hospitality and daily staff dining; ensured consistency, speed and presentation.
- Developed and launched an à la carte offer for client events, elevating culinary standards and guest experience.
- Trained and developed junior chefs, with multiple promotions through to sous level.
- Mentored under Michelin-trained chefs, strengthening fine-dining technique and high-volume precision.
Sous Chef
Star & Anchor
2012.01 - 2014.01
Junior Sous Chef
The Bull Hotel
2009.01 - 2012.01
Chef de Partie
Charlotte’s Place
Chef de Partie
The White Oak
Chef de Partie
ABarBistro
Commis Chef
Great Hall Restaurant
Stage / Commis
Landmark Hotel
Stage / Commis
The Churchill
Event catering support
The Frog by Adam Handling
Education
MSc - Food Business Management
University of West London
NVQ Level 2 - Professional Cookery
Thames Valley University
Skills
- Menu development and bespoke private dining design
- Recipe costing and budget control
- Allergen management
- Fine-dining techniques and plating
- Event catering and service pacing
- Private dining logistics and equipment planning
- Systems: Civica and Saffron
- High-performance team leadership and training
Timeline
Private Chef
DineIndulge & High-End Events
2025.01 - 2026.02
Lead Food Architect (Executive Chef)
Barclays Global HQ – ISS
2021.01 - 2026.02
Hospitality Head Chef
Ernst & Young
2014.01 - 2021.01
Sous Chef
Star & Anchor
2012.01 - 2014.01
Junior Sous Chef
The Bull Hotel
2009.01 - 2012.01
Chef de Partie
Charlotte’s Place
Chef de Partie
The White Oak
Chef de Partie
ABarBistro
Commis Chef
Great Hall Restaurant
Stage / Commis
Landmark Hotel
Stage / Commis
The Churchill
Event catering support
The Frog by Adam Handling
NVQ Level 2 - Professional Cookery
Thames Valley University
MSc - Food Business Management
University of West London