Rob Doll

Executive Chef

Short bio

Chef Rob Doll was born in the UK. He spent the first 8 years of his career cooking in Michelin starred restaurants in London. Spending a number of years under Gordon Ramsay.

The coolest thing for Chef Rob Holl is being able to go to other countries and get new experiences with cooking. He spent time in Japan and Copenhagen before relocating to Sydney and working at three hatted Momofuku and going on to work at Gastro Park and Est. restaurants.

Now, Rob enjoys providing culinary experiences for private clients in homes and on superyachts throughout Australia. He combines his passion for design and creativity with strong foundations in high-end gastronomy to deliver a unique culinary experience.

  • Experience rating 5
  • Talkativeness 2
  • Location: Australia, Sydney
  • Events done: 9
  • ID verification:
  • Recommendation score: 90
  • Insurance:
  • Member since: Jul-2021
  • Food safety certificate:

Photos

Bio

He started cooking at the age of 15 and really enjoyed the buzz of cooking since then. His inspiration comes with produce-driven ideas and simple techniques. He sees keeping the original flavours of ingredients as very important.

He gets excited when he gets a tricky dietary requirement, as that’s when he is able to be creative and pull off a bespoke menu.

 

Favourites

Kingfish carpaccio, tuna jelly, white balsamic vinegar. "This is a dish where I have been using trimmings from a kingfish (the ends of the fillet) and slicing thinly and then banging out to fill the plate. using a tuna bone that the fish supplier usually throw away, and lightly cover tuna in brown sugar for 30mins and then making a stock while add seaweed to and white soy. It will make a rich tuna natural gelatin jelly. Few small spoons of jelly on top of fish and then garnish with dressing and seasonal citrus and garnish. I love the dish because it uses a lot of prime products but products that are not used. Example trimming of the fish fillet, if the fillet get too thin at the end it can not be used as it will cook unevenly to the rest of the fillet. Tuna bone is great product but not used so the fish monger give it away."

Cusines

  • Continental European
  • Modern Australian

Reviews

  • ⭐️⭐️⭐️⭐️⭐️ Food & Service was impeccable. We had an open plan area so was a little bit concerned how the dynamics would work but Rob was great in the background doing his prep and cooking.

    Jennifer
  • ⭐️⭐️⭐️⭐️⭐️ Chef Rob was great, his menu was delicious and my Guest were supremely satisfied. Chef Rob also engaged the kids with some kitchen science using liquid nitrogen…fun times!

    Brooke
  • ⭐️⭐️⭐️⭐️⭐️ Rob was fantastic. The food was exceptional and he was able to provide it all with no fuss. All our guests commented how great a night it was.

    James
  • ⭐️⭐️⭐️⭐️⭐️ The food was fantastic and the meal was well timed. Celeste was fantastic as wait staff could not recommend this more highly. Great night had by all

    Karen
  • ⭐️⭐️⭐️⭐️⭐️ Chefin were very accommodative given no stovetop or oven. Food was good overall. Beef dumplings (a little dry) were okay as was bam bam chicken.

    Oysters and barramundi curry was perfect, would love the recipe for the curry. Thanks for a great experience!

    Alexander

BOOK A PRIVATE CHEF DINING EXPERIENCE

Modern main dish - art of cooking

3-Course Fine Dining Meal

A fine dining 3 course meal will be designed by your private Chef
$185.00per person Inc of GST, minimum 8 people
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Full Course Meal

Includes a premium fine dining 5-course meal: 2 starters, 2 mains and 1 dessert
$225.00per person, minimum 6 people Inc of GST
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Degustation with 12 Courses

Includes a premium fine dining 5-course meal: 2 starters, 2 mains and 1 dessert
$395.00per person, minimum 4 people Inc of GST