CHEF ROBERT BRUCE, EXECUTIVE CHEF
Chef Robert will oversee all of the hotel’s food and beverage programming including menu creation and execution for some of Boston’s most high-profile events, galas and weddings hosted at The Ritz-Carlton, Boston. He’ll also create and implement seasonal menus favoring local farmers and growers for Artisan Bistro and Avery Bar.
“We are thrilled to welcome Chef Robert to The Ritz-Carlton, Boston and look forward to sharing his internationally influenced style of cooking with our guests,” said Tim Terceira, General Manager, The Ritz-Carlton. “His passion and unique culinary inspiration and sense of adventure, not to mention his travels abroad, will bring a new level of creative cuisine to the hotel.”
Most recently, Chef Robert served as Executive Sous Chef at The Ritz-Carlton, St. Thomas for three years where he oversaw all culinary operations for the award-winning resort. Prior to St. Thomas, Chef Robert was the Banquet Chef at The Ritz-Carlton, Dubai from 2012 to 2014. Additional culinary experience with The Ritz-Carlton brand includes working in the kitchens of The Ritz-Carlton, Half Moon Bay from 2006 to 2012 where he was Chef de Partie in Banquets and Garde Manger, prior to his promotion as Garde Manger Chef. Chef Robert began his Ritz-Carlton career with The Ritz-Carlton, Dearborn following his work as Lead Cook at The Country Club of Detroit and Five Lakes Grill in Michigan. Educated at School Craft College in Lavonia, Michigan, Chef Robert holds an Associates Degree in Applied Sciences, Culinary Arts.