An interview with Robin Höfer
Award-winning chef and supperclub founder
Hailing from Germany and now living in Dubai in the UAE, Robin Höfer isn’t your run-of-the-mill cook, by a long shot. The multi-award-winning chef discovered his passion for great cuisine very early in life, and went on to win a number of widely-renowned accolades at a young age - before training with lauded chefs in Michelin-starred kitchens, and most recently, launching his own supperclub. But like the rest of his career, Robin’s supperclub is no ordinary supperclub - it’s a fine dining chef’s table setup that stands out in a crowded market, in a class entirely of its own. I had the honour of being invited to try it just before it opened to the public, and as I took my first bite of the first dish, I knew that I had become a part of something special: the very first inklings of a bright spark’s solo foray into the world, for a chef that will undoubtedly make his mark on the global culinary scene someday.
How did you end up in your current line of work?
I grew up in a small town called Überlingen by the lake of Constance, watching my mom cooking - she was a great cook. When I was 8, I started helping her in the kitchen, and since then, I knew I wanted to become a chef.
What were the first things you experimented with in the kitchen at that age?
When I was 8, the first thing I cooked by myself was caramelised almonds, and then I started baking cookies and cakes. I always baked the black forest cake.
Your older brother was a chef, and you’ve credited him with inspiring you through friendly competition. What type of chef is he, and how did you learn from him?
He has always worked in casual restaurants as a chef, [and] he advised me on which restaurants to work for and how to approach recipes when I was teenager.
You’ve won a number of prestigious awards and accolades, from being a finalist at the San Pellegrino Young Chef Academy and Der Goldene Koch, to being part of the winning team at Gulfood’s 2024 YouthX International Young Chef competition, as well as Marmite Youngster, and participating in competitions such as Laurentius. What did competing teach you, and how have these achievements helped your career?
I’m competitive in nature, and participating in competitions has taught me a lot about discipline and focus. I’ve always wanted to show my talent and do things outside of the kitchen I worked in - it’s a great way to challenge myself and learn from others.
You trained under Daniel Bumann, in his Michelin-starred restaurant. What did you learn from him, and what was the most impactful and life-changing part of training with a renowned chef like that, in that type of environment?
I learned how to be humble and sustainable in the kitchen from him; how to run a business while not allowing anything to go to waste. He left a mark in the way I approach products, which [was] important for young chefs like me at the time.
You’ve also previously worked as the Sous Chef at Ossiano, which has been one of Dubai’s most acclaimed restaurants (with one Michelin star), as well as one of its most unusual (as an underwater restaurant!). What does it take to be part of a team like that, in such a role - and what was the most powerful thing you learned from the experience?
Everything I did before joining Ossiano equipped me with all the skills and experiences required to be part of the team. You need to be 150% to work in an environment like that, as we worked 17-18 hours every day.
What’s one of the most important skills to have, to be a great chef?
Leadership and creativity - a kitchen needs to be a team and a team always needs a strong leader! And creativity - without creativity you will never grow.
What has been the most challenging part of your career so far?
To move to Dubai and leave everything that I knew behind (my friends, family and culture) to grow up and make my way to the other side of the world in a different culture!
What about the most rewarding?
I would say to get the chance working in Ossiano paid off the most as I got the chance to. travel for work in so many countries and meet so many inspiring characters - it made me the chef I am today.
You recently launched your own Chef’s Table-style supperclub. What inspired you to start this?
I wanted to finally cook my own menu and Pearl, my girlfriend had brought me to Haus of Vo which is a supper club from our good friend Lisa. I didn’t know this concept existed before and it gave me the perfect inspiration to do something similar!
The multi-course menu is reflective of your journey, and tells the story of your life in many ways. Can you tell us a bit about the dishes on it, and how you came up with these ideas?
Yes it reflects my culinary journey and my life! I always had ideas for similar dishes but never got the opportunity to cook them as I always worked under another chef. For example, the Spezi granita (my favourite soft drink from Germany turned into a granita and paired with different citrus, served in a squashed soda can - this dish is nothing without the story and presentation so it makes only sense to do it now!
Cooking is as much of an art as it is a skill, and it’s a unique form of storytelling. How do you want people to feel when they try your cuisine - where do you want to “take” them?
I want them to understand why I specifically prepared this dish, what the story is and listen carefully so they can feel the story, because a dish is not the same without a story!
Where do you find inspiration for your work? What is your muse?
I really love the job, the kitchen and everything that belongs to the job, I am a perfectionist and so it is never good enough… I keep pushing myself to do it better and this doesn’t allow me to take a break or do only half the job. Also, my goal is right in front of me - I’ve always wanted my own restaurant and I know what it takes to get there!
While your family history may be considerably different, with your older brother also being a chef that inspired you to hone your own skills, your clear raw talent, and your training under other renowned chefs from such a young age, followed by work in meticulous fine dining environments, in many ways, your career and life journey mimics that of a famously-loved TV show, The Bear. How true do you feel that story is to real life (in terms of culinary accuracy, the stress of working in a kitchen like that, etc)? Can you relate to it? Do you enjoy watching something like that, or do you get enough of that in real life?
To be honest there are kitchens like that but not all kitchens look like that. Mostly in fine dining environments it’s much calmer and everything is set and organized! Of course the stress level is very high in the kitchen because we are always working against the clock because the guests have booked their meal so they expect the perfect experience! I don’t really enjoy watching this series, it is too much!
You seem to have a knack for storytelling through food. What’s your advice on how to foster one’s creativity?
I believe in creating a dish based on a memory you have so you can link it to that and the storytelling.
What advice would you give other people looking to get involved in your line of work?
I can just recommend researching properly where to work and not just look for open positions! Do trials and internships and show your motivation! Then success is guaranteed.
If you could write a letter to your younger self, what are the 3 main things you’d like to tell him?
I would recommend myself to start working overseas earlier!
You’ve led quite an international life, and have travelled a lot. What defines home to you?
Home right now is Dubai but as you said I traveled a lot so home is also in Switzerland where all my friends and some of my family are.
If you could travel to any fictional world, what would it be and why?
I would like to be in the world of Harry Potter. But not as a muggle!
What type of stories do you enjoy most? Any particular favourites?
I love fantasy and science fiction! My favourite is Eragon and Harry Potter.
If you could pick any superpower, what would it be and why?
I would choose to not get older and never die! Then I could live many different lives. 😉
What might surprise people about you? Do you have any hidden talents?
The thing is that I am super transparent. so all I do I show to everyone. I can shuffle dance to electro music - maybe not everyone know’s that!
If the story of your life were to be turned into a book or a film, what would it be called and why?
We could call it “The Dream” - the story of how my dream comes true. Maybe it would be interesting to tell the story of how my whole life is dedicated to this dream.
If you could curate a dream dinner party guest list - with anyone you wish, living or dead - who would snag one of 10 seats around the table (and why)?
My mother Anne (who passed away when I was 8). My grandmother Lore (she’s also passed away but I’m using her silverware for my Chef’s Table). My father Wilhelm, my sister Jenny, and my girlfriend Pearl. My best friends: Dave), Fabio, Marten, Philipp - [and in 10th place], myself! I would love to bring all the people I love the most together and spend time with them !
If I were to take a peek into your fridge on any given day, what would I usually find in there?
Cheese, wine, honey mustard, eggs, and pesto Rosso from Barilla.
If the world were hit by a zombie apocalypse, what would be your survival strategy?Find out what are the weaknesses of zombies, and is there any cure to save them, then try to live in the mountains where they will not come. 😉
To learn more about Robin and his work - or to make a reservation at Robz Chef’s Table, you can can find and message him on Instagram at @chefrobinhoefer
