Brought up in South Africa, Robert Reid excelled at catering college, winning the SA Junior Chef of the Year competition and then competing at an international level. This kick started an impressive career, as after a short stage he began work at Roger Vergé’s exclusive three starred Michelin restaurant, Moulin de Mougins. Robert has since made his way to The Crocodile in Strasbourg, Joël Robuchon’s Jamin in Paris and Marco Pierre White’s The Restaurant and The Oak Room.
Leaving the madness and formality of Michelin starred restaurants, Robert then took up a position as Head Chef at Home House, an exclusive Private Members’ Club in London, until he met Keith McNally and started on the journey that was to become Balthazar London. Robert brings a wealth of knowledge and experience to the College Heats and we are thrilled to have him on board!
For further information please visit www.balthazarlondon.com