Chef Q&A: Guillaume Robin, Lake Nona Wave Hotel

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Guillaume Robin is the Executive Chef at Lake Nona Wave Hotel, a technologically advanced luxury hotel in the heart of Lake Nona. Dining options on property include BAĆAN, where the dramatic open kitchen serves up flavors from Latin America, and the verdant, Florida-focused HAVEN Kitchen.

An Interview with Guillaume Robin

If you could travel anywhere in the world to eat for one week, where would it be? I would go to Spain and eat paella. It’s one of my favorite dishes in the world.

What’s your favorite local restaurant? I love dining at Canvas. The location is so beautiful and it’s such a welcoming atmosphere. And of course, the food is great!

Who had the biggest influence on the way you cook, and why? I worked with Chef Jonathan Wright at the Setai in Miami Beach. He was very influential because he was so passionate about the way he cooked. He shared his passion with me during the time I spent with him and it truly made me who I am today. He drove me in the right direction – focusing on good food, dedication, and attention to detail.

What’s something you always wished you could prepare, and why? I wish I could spend more time learning Asian cuisine. It’s very elaborate and full of flavor and fresh ingredients. I love eating it and I’ve always wanted to learn it. There’s also so much history behind dishes – sometimes centuries – and I find that so compelling.

What’s your most guilty junk food pleasure? Big Mac at McDonald’s – no fries. It’s very consistent and I love the flavor, texture and – of course – the sauce.

What was your favorite lunch as a kid? My favorite was brioche and Nutella – the French version of a PB&J sandwich.

What 3 things are in your fridge at all times? Tomatoes, cucumbers and lemon. A go-to dish for me at home is a tomato or cucumber salad.

If you weren’t a chef, what would your dream job be? A police officer or in the Army.

What advice would you share with chefs just beginning their careers? Put your head down, focus and listen to your mentors.

What’s one thing you would change about the Orlando food scene? I wish there were more restaurants like Bacán with international flavors and a distinct inspiration behind each dish. We’re truly working to offer a distinct experience that foodies in the area haven’t been able to try in the past, and we’re excited to see how the dining scene evolves in the coming years.

For more Chef Q&A’s, visit our archives.

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