Antonia "Toni" Robertson

Over 35 years of experience as a professional Chef and F&B Director on the international stage including 32 years in executive positions within the hospitality industry and another 5 years of management experience in Emergency Medical Care as a member of the United States Air Force. Enviable track record of critical and financial success throughout entire career in the ultra-luxury hotel and resort sectors with award winning 5-star culinary programs and restaurants in key markets.

Have successfully achieved both critical acclaim and financial success for every property worked at throughout 35+ year career. Proven track record turning around challenged programs and achieving desired business objectives. Supervised teams up to 250, integrated new technologies, developed innovative strategies and solutions, established cultures of teamwork and professionalism, and created award-winning culinary and F&B programs.

• Awarded Wine and Spirits Educational Trust (WSET) Level 3 Certification.
• Awarded certification as a Sommelier from Master Sommeliers of NY.
• Awarded certification as a Sommelier by the Court of Master Sommeliers under George Milliotes and accepted in Order Mondial for wine professionals with Chaine des Rotisseurs.
• Represented the United States at the famed Prix Culinaire Taittinger competition in Paris.
• Have been responsible for significantly improving the culinary and financial success of every property served as an Executive Chef or Food and Beverage Director throughout career.
• Awarded the first star ever achieved for the Ritz-Carlton Chicago Café as a young chef.
• Recipient of the Platinum Carrot award for lifetime achievement in the development of innovative and healthy cuisine.
• Have overseen restaurant outlets and culinary operations in ultra-luxury international hotels specializing in more than 27 different cuisine styles with numerous awards.
• Completed six International and seven NYC Marathons in the past 10 years.
• Selected to lead the first national team of South African chefs allowed to leave the country at the end of apartheid, to cook at the United Nations for an international culinary event.
• Invited to cook for Nelson Mandela's inauguration as President of South Africa.
• Created numerous scholarship programs that have led to over 20 young international chefs receiving internships and career starts in top hotels in the United States and Asia.
• First female in history to ever be nominated and accepted for membership into the formerly all-male Singapore Bailliage (Chapter) of Chaine des Rotisseurs.
• First female Chef to oversee the kitchens of a major hotel property in Africa or Southeast Asia.
• Assisted in the development of the culinary concept and menu of Seasons 52 - one of the fastest growing restaurants in the United States currently with 44 locations.
• Have had the honor of personally cooking for six of the last seven Presidents of United States.

• Chaine des Rotisseurs - Professional Chef
• Société Mondiale du Vin
• Careers through Culinary Arts Program (CCAP)

• Wine and Spirits Educational Trust (WSET) Levels 1, 2, and 3 certifications.
• Certified Sommelier by Court of Master Sommeliers.