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Andrew Robertson Executive Chef at Cardiff’s four-star Marriott Hotel heads up the kitchen team, with the responsibility of overseeing exciting new changes being made to the hotels new Market Kitchen restaurant and Brew bar concept in the next few weeks..
Born in South Africa to Scottish parents, Andrew now lives in Magor and cites his mother’s influence as the inspiration behind his culinary career. After finishing school in South Africa, Andrew was fast-tracked into the food industry and began an apprenticeship at The Gleneagles Hotel in Scotland.
His skill and passion for the job has since taken him around the world, enjoying posts in locations including Namibia, Scotland, England and Germany, during a 30-year career.
Andrew’s career with the Marriott hotel chain actually began at St. Pierre Marriott Hotel & Country Club in Chepstow and he has since worked in Marriott hotels in Inverness, Gosforth Park, Birmingham and Waltham Abbey. Keeping it in the family, one of Andrew’s three sons has also become a Chef and is currently at Llangoed Hall in Brecon.
Speaking about the latest chapter in his exciting career, Andrew said:
“Though my work has taken me pretty much around the world, the time has come to settle, and as I have always wanted that to be in South Wales, the opportunity to work at the Cardiff Marriott came at exactly the right time.
“I aim to maintain the high culinary standards diners have come to expect from the Marriott, but also have some specific ideas of my own about ways to build on an already impressive menu, still incorporating only the finest quality seasonal – and local – produce wherever possible.”
