Meet Frédéric Robert, Executive Pastry Chef at Peninsula New York

Updated: Jun 24, 2020

Subliming 'terroir' in season while constantly pushing the boundaries to find new ways to explore Taste through art, technology, and multi sensoriality.


Photo by John Musnicki


Frédéric Robert discovered his passion for good food at a very young age. Born in Burgundy, he grew up in the French countryside, where he got his love for 'terroir' products. After getting his culinary degree in France, Frédéric then pursued an international career working in both five starred Hotels and Michelin starred Restaurants in Europe and Asia before becoming the Executive Pastry Chef at the prestigious Peninsula Hotel in New York. His experience with the multi award winning, three Michelin starred Ultraviolet by Paul Pairet restaurant in Shanghai has led him to move to New York where he opened the French Bistro L'Antagoniste in Brooklyn. After having his restaurant named one of the 25 best new restaurants in America by Gear Patrol, Frédéric was also invited to cook a Bastille Day Dinner at the James Beard Foundation.

Always keen on pushing boundaries to find new ways to explore Taste, his collaboration with the immersive multi-sensorial event agency Epicurean Nights New York - of which he’s culinary director – allows him to blur the lines between Gastronomy, Art, and Sustainability. Frédéric’s authenticity and humility make him one of the most engaging and brilliant Chefs of his generation.


Welcome Frédéric to Chefs for Impact !


By Frédéric Robert as told to Chefs for Impact


What are your best practices for a more responsible gastronomy?


“Buy local. The Farmers’ markets in New York are an incredible resource. We are also lucky to have access to a large range of locally sourced products through distributors like Baldor. Amish products from Pennsylvania are of excellent quality, as are those from the Upstate Farms cooperative, which brings together nearly 340 family owned farms from Upstate New York. Baldor, which usually only caters to restaurants, pivoted to home deliveries due to the covid-19 outbreak. This helps raise consumer awareness of local seasonal produce while providing access to high quality ingredients. A lot of things need to be questioned about our consumption patterns. For many, going to the supermarket is like being on autopilot and shopping without questioning the origin, the taste, or the seasonality. Everyone at his or her own level needs to rethink their priorities and how we want to spend our dollars. It's now or never. We must take action now.”