Toni Robertson Appointed Executive Chef at Mandarin Oriental Singapore

Mandarin Oriental Singapore has appointed Toni Robertson as Executive Chef.

Chef Toni joins the hotel from her previous role as Executive Chef of Mandarin Oriental, New York, a post she has held for the past eight years.

At Mandarin Oriental, Singapore, Chef Toni will be responsible for overseeing all of the hotel’s kitchen operations as well as devising a range of innovative culinary concepts that are sure to delight guests.

Born in Mandalay, Burma, Chef Toni Robertson has travelled the globe building her culinary expertise. From her earliest childhood, she knew that she would become a chef. “It’s all I ever wanted to do. Food plays such an important role in Asian society and family life.”

After moving to Chicago in her late teens, Chef Toni joined the U.S. Air Force. While stationed in Europe, she had the opportunity to explore top restaurants and try her hand at duplicating the dishes. When she returned to the U.S., Chef Toni trained at the Culinary and Hospitality Institute of Chicago, graduating first in her class. From there her career took her around the world to fine hotels including Chicago’s Ritz-Carlton Hotel (under Master Chef Fernand Gutierr), Four Seasons Beverly Hills (as Executive Sous Chef under Executive Chef Pascal Vignau), and the Grand Wailea Resort & Spa in Maui, Hawaii. Chef Toni also worked in South Africa as Executive Chef at the Palace Hotel of the Lost City. She then returned to her Asian roots joining the Pan Pacific Hotel in Singapore. After that she helped redefine spa cuisine as “lifestyle dining” at the Sonoma Mission Inn & Spa in California. Four years later, she joined one of the world’s largest restaurant companies to develop what would become the Seasons 52 Restaurant.

Chef Toni joined Mandarin Oriental, San Francisco, before accepting a position as Executive Chef at Mandarin Oriental, New York in October 2005.

In addition to her extensive experience around the globe, Chef Toni won the national competition and represented the U.S. in the 1991 Prix Culinaire Pierre Taittinger Culinary Competition in Paris. She was also the first female chef to be inducted into the Singapore chapter of the Chaine des Rotisseurs, the world's oldest international culinary organization. Once sanctions were lifted in 2000, she led the first team of chefs allowed out of South Africa to cook for the United Nations.

Chef Toni is certified as a sommelier from the Court of Master Sommeliers and was inducted into Order Mondial under the direction of Master Sommelier George Milliotes.

“Considering Toni Robertson’s Asian roots, her vast culinary creativity and experience, as well as relentless passion for quality gastronomy, we are delighted to welcome Toni to our award winning property,” said Mr Christian Hassing, General Manager, Mandarin Oriental, Singapore.