Page 236 - AOE2018 Booklet

RobERt StIRRup

Director of culinary,
fairmont Singapore & SwiSSôtel the StamforD

robert Stirrup helms a global culinary team and is responsible
for the kitchen operation in hotels, raffles city convention centre
and the complex stewarding operations. the culinary operation he
presides over is of a staggering scope with 15 restaurants and bars
at fairmont Singapore and Swissôtel the Stamford, including the
award-winning Jaan, equinox restaurant and mikuni. in addition,
he is responsible for the 24-hour in-room dining that caters to 2,030
guestrooms, numerous prolific meetings, convention and social
banquets at the 70,000 square feet raffles city convention centre
and outdoor catering.

chef robert’s unwavering commitment to quality and service stems
from the more than twenty years of professional cooking and kitchen
management experience. he has consistently gained his experience
in 5 star hotels and michelin Star rated restaurant establishments
including le manoir aux Quatre Saisons, Dorchester collection, la
Belle otero, and most recently as Senior executive Sous chef at
fairmont Singapore and Swissôtel the Stamford.

During his tenure at fairmont Singapore and Swissôtel the Stamford
some of his achievements included setting up a centralized
production Kitchen to consolidate labour and reduce food cost,
restructured café Swiss Buffet product and layout, hosted various
guest chef promotions within the hotel and was also being
responsible for hosting and planning of the ‘Savour food festival’
since it began in 2012.

robert gained his academic qualifications from the Southampton
city college - Btec in hotel management.