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  I'm Robert Bellini, a professional pastry chef for 25 years.  Attending the  Culinary Institute of America in 1988 - 1990.  Upon graduation on Jan. 12, 1990, and receiving the Richard Keating Award for Most Likely To Succeed,  I took my diploma, ambition, and drove across the frozen US. to Seattle, Wa.

  Three days later, I started my professional baking and pastry career at the Four Seasons Olympic Hotel, a 5 Star 5 Diamond luxury hotel in downtown Seattle.  In the five years there I worked every aspect of the professional bake shop.  I started as a second cook and rose to the Pastry chef position in my fourth year at 27 yrs. old.  Worked my butt off the whole time.

  From there I was lured to a busy downtown restaurant also in Seattle called the 'Brooklyn'. One of the finest seafood and oyster houses in the northwest.  Growing and forming my style even further with the ability to create plated desserts from local ingredients from the Puget sound region.

  After two years it was time to travel, so I packed up everything and backpacked through Singapore, Malaysia, and Thailand for about three months.  My whole journey was to learn, taste, and cook as many different Asian dishes and flavors as I could, while seeing as many islands possible.  And I did!!

Back to reality..... To be closer to my family, I headed to Charlotte N.C. and for four years, continued raising the bar of desserts in a town in need of culinary expansion.  Late 2001 I realized I needed to be near the ocean and sun, so I moved to the warm balmy climate of south Florida. I was Exec. Pastry Chef at two country clubs, Frenchman's Creek Country Club for five years, then on to Mirasol Country Club for another five years.  Both  rated in the top 20 of best country clubs in the US.  This part of my career forged my experience with producing 5 star desserts and bakery fresh pastries consistently for multiple large functions day after day.  Most recently the Exec. Pastry Chef at the 5 star Eau Palm Beach Resort and Spa in Manalapan Fl.,  I had fun creating another level of irresistible products that encompassed every aspect of a professional pastry shop.  My passion and love for photography and writing has grown, hence the food and travel blog.  I wish to bring exciting and honorable posts to the world regarding my love of food, travel, life. 

 

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