The Carillon Miami Wellness Resort announced the appointment of Christopher Robertson as Executive Chef. He brings years of experience working in 5-Star Five Diamond Resorts and Platinum Clubs, curating menus for an array of notable restaurants and enhancing the luxury experience through customer service and hospitality. He will oversee the majority of culinary experiences at the world-class beachfront resort, including The Strand, Seaglass Café at Cabana Pool and The Corner Store, as well as in-suite dining, guest amenities and banqueting for gatherings of all types in the more than 15,000 square feet of resort meeting and event space.
Chef Robertson has experience with wellness-focused culinary options, aligning with the resort’s top-rated wellness experiences at the largest spa and fitness center on the Eastern Seaboard. He’s dedicated to sourcing his ingredients from regional farms and using products from across Florida. Chef Robertson also plans to support sustainability initiatives such as composting organic materials and growing an on-site garden for a closed-loop approach at the Carillon Miami Wellness Resort. He will apply his passion for sustainable cooking and approach each menu with a focus on seasonality, regionality and environmental impact.
“I firmly believe that sourcing the best ingredients and giving back to the hardworking Florida community adds a meaningful touch of heartfelt care to my food,” Chef Robertson says. “With that comes a great sense of pride, knowing that I’ve infused thoughtfulness and love throughout the cooking process and our guests’ dining experience.”
A Florida native, Robertson attended Le Cordon Bleu College of Culinary Arts Miami, earning certification as a Culinarian with a focus on culinary arts and chef training. Prior to his role at Carillon Miami Wellness Resort, Robertson worked at establishments throughout Florida, from Boca Raton to Naples and South Beach. Fluent in English and Spanish with proficiency in French, Robertson spent his childhood in the Florida outdoors and loves nature, including fishing, outdoor cooking and the sweet-tart taste of locally grown citrus.