Robin Gabriel Gomes is a Dubai‑based executive chef with over three decades of culinary leadership across hotels, multi‑outlet operations, and pre‑opening projects in the UAE and wider GCC. He is known for combining classical culinary training with large‑scale kitchen management, delivering multi‑cuisine experiences that balance creativity, consistency, and cost control in busy, high‑volume environments.
Professional journey
With a career spanning more than 30 years in hospitality, Robin has led kitchens across renowned hotel brands and standalone properties in the UAE, steadily building a reputation as a hands‑on, people‑focused executive chef. He currently serves as Executive Chef at RP Group of Hotels (Raviz Center Point) in Dubai, where he has been a key member of the pre‑opening team and continues to oversee menu direction, quality, and day‑to‑day culinary operations.
Prior to his current role, Robin held senior positions including Corporate Executive Chef at Citymax Hotels by Landmark Group Hotels, Group Executive Chef at City Seasons Group of Hotels, and Executive Chef roles at Sheraton Hotels & Resorts Deira Hotel & Towers and Ramada Continental Hotel Dubai. Across these postings he has managed multi‑outlet operations, large banquet capacities, and themed culinary festivals, while championing hygiene, HACCP compliance, and Dubai Municipality food safety standards inside his kitchens.
Culinary leadership and operations
Robin’s expertise spans French, Continental, Arabic, Indian, Far Eastern, Italian, Fusion, Mediterranean, Asian, and American cuisines, enabling him to design concepts and menus that cater to diverse guest profiles in the multicultural GCC market. He is deeply involved in planning, organizing, and directing kitchen operations to meet business targets, from menu engineering and food cost control to staff training and interdepartmental coordination.
Robin’s formal education includes a Diploma in Hotel Management & Catering Technology from the Board of Technical Education, Bombay, which laid the foundation for his career in culinary and F&B operations. Over the years he has strengthened this base with advanced food safety and HACCP training, including an Advanced Certificate in Food Safety and Intermediate Applied HACCP Principles, as well as Starwood’s “Service Culture Transformation” program during his Sheraton tenure.
These qualifications support his practical experience as an executive chef, reinforcing his commitment to safe food handling, structured kitchen systems, and quality‑driven guest experiences. Colleagues often describe him as a passionate, clear‑hearted leader and team player, reflecting his emphasis on culture, collaboration, and mentorship inside the kitchen.
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