Mr Robert Dolare

Chef Robert Dolare with over two decades of experience in luxury hospitality, my journey as an Executive Pastry Chef has taken me across diverse culinary landscapes—from India to the Maldives, Qatar, and Papua New Guinea, Saudi Arabia, Dubai, Abu Dhabi, London, France Each destination has shaped my approach to pastry, blending global techniques with local inspiration to create refined and memorable dessert experiences.

I have had the privilege of leading pastry operations in world-class hotels and resorts, including Hilton Port Moresby and Grand Hyatt Doha, where I managed multi-outlet production, developed innovative menus, and mentored talented teams of chefs. My role goes beyond creating desserts—I focus on building systems, driving consistency, and elevating the overall guest experience through attention to detail and creativity.

One of the most rewarding chapters of my career was being part of the pre-opening team at Kuda Villingili Maldives. Building pastry operations from the ground up allowed me to design concepts, implement workflows, and bring a unique culinary vision to life in a luxury resort setting.

At the core of my work is a passion for innovation, team development, and excellence. I believe great pastry is not only about flavour, but also about storytelling, presentation, and creating moments that guests remember.

As I continue my journey, I remain committed to pushing boundaries, embracing new ideas, and contributing to exceptional culinary experiences in the world of luxury hospitality.