Royal Chef Carolyn Robb
Youngest and first female Personal Chef to Prince Charles, Princess Diana, Prince William & Prince Harry, Entrepreneur with businesses in Dubai, California and the UK, Published Author, Culinary & Event Expert, Triathlete, Certified Fitness Instructor and Adoring Mother.
Talking Points
- Viewing each of life’s challenges as a positive catalyst to re-evaluate, take a fresh approach and venture down a new path
- Using positive, empathetic and creative communication to open doors
- ‘The devil is in the detail’ - it is in paying attention to the finest of detail that we set ourselves apart from others.
- The power of humility and humor in building new relationships.
- Having the courage to ask for help, the humility to accept it and the self-conviction to offer it to others in their time of need.
- Using adversity as an important stepping-stone along the path to self-motivation, fulfilment & ultimately success.
- Reach for the stars-however far away they may seem…
CAROLYN’s Story
At the age of seven I visited Buckingham Palace. I vividly remember peering through the railings in the hopes of getting a glimpse of The Queen, (in the same way as many millions of tourists have done.) It was at this time that I told my father that one day I would like to cook for the Queen; never for a minute imagining that just 14 years after that I would be a young chef living and working at Kensington Palace! This was an adventure of mammoth proportions which afforded me experiences that were way beyond my wildest dreams. During the course of the next 13 years I cooked for every member of the British Royal family, many a president and an array of celebrities. I cooked in royal palaces and castles throughout the UK and in such far-flung corners of the world as Bhutan, Brazil, Kathmandu and Kuwait and also on the majestic royal yacht, HMY Britannia.
My culinary journey began as I gained my diploma in Cordon Bleu Cookery with distinction. This lead me into The Royal household and after an interview with Princess Diana I became personal chef to TRH The Prince and Princess of Wales. This was a position that required a lot more than simply a passion for great food. Managing several kitchens, an enthusiastic team, a budget, a diversity of suppliers and producers and a complex schedule of travel were all part of the remit. These skills teamed with a strong sense of dedication, motivation and an ability to overcome challenges have opened the doors to opportunities around the globe. Dubai and California presented contrasting insights into the corporate side of the culinary industry; whilst simultaneously I became a fitness instructor and triathlete. I have been married, widowed and am now hugely privileged to be a single parent.
I will share with you my story; the adventures and the adversity. I will discuss the strategies I use and the strengths I have needed to overcome challenges and fulfil my dreams.
Videos
The Royal Touch Chocolate Biscuit Cake on QVC
British Royal Chef Carolyn Robb on THE TODAY SHOW
Piers Morgan Tonight
CNN
Biography
Carolyn Robb was born and raised in South Africa. She began to cook at a very early age; as soon as she could firmly grip a wooden spoon in her tiny hand and was able to read enough words to decipher a recipe she was in the kitchen at every opportunity!
After studying languages at University, Carolyn traveled to Switzerland to spend a winter season working in a ski resort hotel.
The experience of Swiss hospitality inspired her to seriously pursue a career in food. Inspired by her mother, a wonderful cook, she had her sights set on cooking for the Queen one day…
After studying languages at University, Carolyn traveled to Switzerland to spend a winter season working in a ski resort hotel. The experience of Swiss hospitality inspired her to seriously pursue a career in food.
She attended the Tante Marie School of cookery in Surrey and after gaining her diploma in Cordon Bleu Cookery, with distinction she moved to Kensington Palace where she began work as chef to TRH The Duke and Duchess of Gloucester. Two years later, in the summer of 1989, Carolyn was offered the position of chef to TRH The Prince and Princes of Wales.
After 13 years in the Royal Household, Carolyn left and moved to Dubai to work as Project Director for a newly established company called Chef’s Larder. Her remit included the opening of several delicatessens, offering an exclusive range of imported products never previously seen in Dubai, from all over the world.
She also established and implemented consultancy / training programmes in the top hotels, including the famous ‘seven star’ Burj al Arab and Al Maha Desert Resort. Carolyn had regular radio and television slots and wrote for several local publications.
After 15 months with Chef’s Larder, Carolyn took up the full time position of food editor for ‘Time Out’, which published magazines for both Dubai and Abu Dhabi. This job entailed reviewing in excess of 50 restaurants a month – often 2 a day!
Testimonials from Speaking Engagements
