Rob Kabboord, chef de cuisine at Quay, hails from Amsterdam in The Netherlands.
Rob spent several years working in the UK, at a number of London’s finest hotels and restaurants. It was here that he met his wife-to-be, Bronwyn, an Aussie who lured him back to Australia.
On arrival, Rob became part of Peter Gilmore’s original team that took over Quay, leaving after five years to work with Chui Lee Luk at the three-hatted Claude’s, in Woollahra.
After this, Rob and Bronwyn relocate to Melbourne where they ran the Max Hotel in Prahran and The Montague in South Melbourne, before opening their critically acclaimed and hatted restaurant, Merricote, in 2011.
In 2016, Quay beckoned, and Rob returned to Sydney, while Bronwyn continued at Merricote until 2017, when it was sold.
Most days, you’ll find Rob in the Quay kitchen, organizing his brigade, producers, purveyors, mongers and butchers in preparation for the daily service. Achieving the highest standards possible is paramount to Rob in delivering chef Peter Gilmore’s vision and dishes, and in creating memorable experiences for Quay guests.
In 2018, Rob was instrumental in the reopening of Quay and the retention of its three-hat Good Food Guide rating, as well as gaining the title of Australian Gourmet Traveller Restaurant of the Year.
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