The Seven Sins of Jamie Robertson |
Group Executive Chef at Gaucho |
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Jamie Robertson began his career in food and beverage in 2003 working part time at The Living Room restaurant and bar in Edinburgh where he found his vocation. It was here that Jamie fell in love with food and after finishing his studies, he began his culinary journey
Working his way through the kitchen ranks, Jamie was promoted to Sous Chef at the age of twenty and quickly learnt how to manage a kitchen. In 2007, Jamie assumed the role of Head Chef at Alma De Cuba, an independent restaurant in Liverpool. He took on the challenge of re-building this dwindling business and secured the Liverpool Best Restaurant Award consecutively for the three years he was there.
The recognition Jamie attracted from successfully transforming Alma De Cuba, caught the attention of Jamie Oliver. Working alongside Jamie Oliver and Jamie’s mentor Genarro Contaldo, he helped to develop the menu for their Dubai restaurant where he was later to work as Head Chef. |
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Bringing his wealth of experience, talent and drive to the Gaucho team in 2012, Jamie has worked to create and define Gaucho Dubai’s A la Carte and Business menu which won best Business lunch at the 2014 TimeOut Dubai awards.
Jamie has represented Gaucho at several external events including Taste of Dubai where he was invited to conduct public masterclasses and exhibitions. Jamie has also appeared on Dubai One’s TV show Studio One preparing Gaucho signature dishes.
In house Jamie oversees all of the training and development of Gaucho’s 17 kitchen teams worldwide as well as dealing with supply chain through to health and safety and full menu development. Jamie ensures that Gaucho’s beef, all of which comes from Argentina and is from grass-fed, free-to-roam Aberdeen Angus-bred cattle raised on 45 hand-picked farms using traditional rearing methods, remains at the forefront of Gaucho’s offering. |
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| Wrath - What makes you angry about the hospitality industry?
At the moment, what makes me most angry is how quickly the young chefs of today want to climb the ladder. Some of the best years of your career are spent behind the stove learning; it was an invaluable time for me in terms of the experience I got and the skills and techniques I learned that I still carry with me today. Some young chefs coming through kitchens at the moment want to be sous chefs and head chefs after a few months without really knowing the basics of the industry.
Greed - If all your food fantasies came true what would be on your Plate?
A Sunday roast or a Christmas dinner – for me, there’s nothing better. It’s not only about the food but the people you’re sharing it with. Ultimately, it doesn’t really matter to me what’s on my plate, it’s about the people around my table.
Sloth - What do you do to unwind?
I like socialising with my friends but I set aside Sunday as my day to rewind. It’s always booked out as a day spend with my girlfriend – I don’t really mind what we do but spending quality time together helps me to unwind.
Pride - What are you most proud of?
For me, it’s seeing the menus I’ve created doing well. That feeling you get when you look out into the restaurants and see them full of people eating and enjoying the food you believe in, there’s nothing better.
Lust - Is there anything that you are still lusting to achieve?
I think every chef lusts after their own restaurant. Whether it happens or not, it will always be something I’d love to achieve.
Envy - who are you most envious of?
In all honesty, I don’t envy anyone. I believe in the hard work I’m doing and I enjoy it – I wouldn’t swap it for anything.
Gluttony - have you ever over indulged?
Almost every time I’m left in charge of ordering a takeaway… I can never decide what I want so I normally end up ordering everything and then trying my best to eat it before I pass out!
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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