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About Robz' Chef's Table
Robz’ Chef’s Table is more than a private dining experience; it is a personal narrative of Höfer’s life, reflecting his career through some of Europe's top MICHELIN-Starred kitchens and his passion for Asian flavours.
The evening begins with a homemade welcome drink, followed by 13 ‘impressions’ that unfold different chapters of Höfer’s life. Designed to be fun and imaginative, the non-alcoholic pairing comes with homemade fermented drinks like kombucha, lemonade, and tepache, with rotating flavours that bring unexpected combinations.
Meet Chef Robin Höfer
A German native, Robin Höfer grew up in Überlingen, a small town on the shore of Lake Constance. Surrounded by nature, his childhood was filled with fond memories of foraging in the forests and catching fish in the lake with his dad. Since the age of seven, Höfer knew that he wanted to be a chef, inspired by his brother who was already a chef at the time. He started his first apprenticeship in Immenstaad, Germany, he immersed himself in the fundamentals of classical cooking. From there, his career as a chef began, honing his craft through MICHELIN-Starred restaurants in Europe, which eventually led him to Ossiano in Dubai. Höfer likes to take inspiration from his travels in Asia, most notably his time training in the kitchens in Tokyo and eating his way through Thailand. He is also inspired by flavours of the Middle East, as shown in his dish “The Lamb of Gratitude” for the San Pellegrino Young Chef Award 2024, where he was nominated as a Regional Finalist and uses local ingredients such as dates, black lemon and spices.
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"And the dining was very fine indeed. In fact, there’s some powerfully seductive stuff here."
