Bio

Robert is a published cookbook author and renowned pastry chef. He first entered the culinary world as an intern at Tuyo while studying at Miami Culinary Institute. Working with James Beard alum, Norman Van Aken. There he soon achieved the position of Head Pastry Chef, honing his specialized baking and imaginative dessert skills getting local recognition for his achievements. Robert made his Boston debut at the esteemed Bistro du Midi working alongside Executive Chef Robert Sisca bringing his unique talent to bread and dessert offerings. He was soon recognized as an Eater Young Guns Semi-Finalist for his magnificent creations along with rave reviews by Boston’s food scene critics.

Robert then joined Cultivar as part of their inaugural team as head of the pastry department. The highly anticipated opening of Cultivar at the Ames Hotel featured an in-house bread program and selection of rotating, produce-driven desserts to complement the New England food scene. Robert helmed the culinary team of the Concord Market as the Culinary Manager which focused on bringing customers the absolute best confections, breads, and foods with locally sourced ingredients.

He published his first cookbook, Baking: The Ultimate Cookbook in January 2022 to high praise. Inspired to create desserts that are as unique and visually stunning as they are delicious, Chef Robert Gonzalez’s confections are designed to capture the hearts and imagination of every guest.

Robert is currently appearing in the Food Network's Spring Baking Championship premiering on Monday, March 4th, 8pm ET. Robert originally appeared on the Food Network's Chopped - Sweets Showdown Chocolate!