Bob Oberhoffer

Bob has been in hospitality industry for 25 years and a fifth generation chef. He started his careeer in the Army as a chef where he experienced all levels of catering from 1-6000 on location and in permanent kitchens. The pinnacle of his military career was as the Residential manager/chef for the most senior officer in the British Armed Forces the Deputy Supreme Allied Commander Europe in Mons Belguim.

He then finished his military career training young Chefs at the Army school of catering, where he played an integral part in putting young students through International competitions, putting young up and coming chefs through their paces to gain only the very best results. Bob then worked with Michel Roux Jnr at Le Gavroche and John Burton Race at the Landmark Hotel .

For the past 10 years he has been running his own 2 rosette country French restaurant in south Norfolk, but is always looking for new challenges. Throughout his time he has competed at the highest level. His culinary journey has continued whilst at the restaurant. He has appeared on local television, radio and demonstrated dishes at National food shows.

He trains and develops all ages, from Primary School "lets get cooking" Secondary School " "Springboard UK" and adults both one to one bespoken novice lessons for his customers, to training Professional Chefs to Hotelympia Gold medal standard and also an Internatioanl Judge.

His latest challenge is as a Principle UK development Chef for one of the leading flavours houses " Symrise International"