Indigo Pearl is delighted to announce the appointment of Robert Kirk as Executive Sous Chef and Chef of the resort’s famous Rivet Grill Restaurant. Originally from Canada, Robert has a wealth of international and high profile experience, gleaned over his 14-year career in the hotel and restaurant industry. Robert joins the Indigo Pearl culinary team to head up the Rivet Grill just as the restaurant is poised to announce and implement a number of exciting concept changes.
Robert’s portfolio of gastronomic employment is both impressive and varied – from prestigious fine-dining establishments such as Splendido Restaurant in Toronto and the Michelin-starred Restaurant Gordon Ramsay in London; to private member clubs such as Anton Mosimann’s Belfry in London where he managed catering events at St James’ Palace and Buckingham Palace; to some of the world’s most famous hotel brands including Fairmont Hotels and Resorts and the Mandarin Oriental Hotel Group, where he cooked and hosted a dinner for President Obama.
“Robert excels at building and training his kitchen team, managing restaurant openings, revitalising menus and implementing innovative culinary concepts. His attentive customer service and highest quality control echoes our Indigo Pearl ideals and we are excited to have him on board,” says General Manager, Mr. Kelly Lewis.
Rivet Grill is a modern, intimate venue serving sizzling grills and fusion cuisine. Designed in the resort’s opulent industrial chic aesthetic, tin dredge have been restored and revamped into cosy dining booths.
Environmental sustainability is important to Indigo Pearl, a responsibility the team strive to achieve in all areas of the resort, including the restaurants. March 2012 saw the unveiling of the Pure Organic Garden initiative, which produces 30 vegetable and herb varieties on site and supplies the resort’s Black Ginger and Rivet Grill.