Chef Rob's Gourmet Café
Chef Rob started his culinary career as pot washer in a small bistro in his birth country the Netherlands.
After working his way up in the kitchen through the ranks and in the same time finalizing his culinary education he left his home country in order to explore the world and gather as much culinary experience as possible. He worked in smaller highly ranked restaurants like Saasserhoff in Switzerland, and several other smaller family owned hotels in Austria and Germany and from there he joined the 1000 room Hilton Hotel Group at Park Lane in London as Chef de Partie for their 5-star roof top restaurant.
Getting tired of the cold weather of Europe, he made his move to the Caribbean where he spent about 12 years in between Aruba, Bonaire and Curacao mainly as Executive Chef in large chain hotels.
He met his wife Corrie in Aruba and together they moved to Belize in 1999. Chef Rob worked as Executive Chef, Director of Food & Beverage and Operational Manager at the Radisson Fort George Hotel where he catered to many celebrities, head of states, Presidents and members of the British Royal House. Chef Rob made history by starting the first cooking show on Belize's national television and has been the driving force behind many culinary events 'like the taste of Belize' and numerous fundraising gala dinners.
After a few years of working as a consultant for several top class operations, e.g. Chaa Creek in Cayo, he, his wife Corrie and their son T.J. decided that it was time to go back to their roots and open their own little restaurant in the sleepy Village of Hopkins in the South of Belize. After 2 successful years of running their business in Hopkins Village they made their move to the Parrot Cove Beach and reopened their doors at this stunning beach location.
Chef Rob's Gourmet Café changes its dinner menu every day, based on the availability of market fresh products. In order to guarantee the true Caribbean experience, he only uses local ingredients, and most products come from a 30 mile range. With these ingredients Chef Rob creates dishes with a wonderful variety of flavor and textures which come together on your plate. His cooking style is best described as eclectic, since he brings his world of experience and cooking techniques from all over the world together in your menu.
Enjoy this remarkable culinary experience while overlooking the Caribbean Sea being cooled by a swift sea breeze and zipping a good glass of wine………
We will be here to welcome you.
Love on the Rocks 'stone grill cooking'
We now offer a unique alternative our Main Restaurant. Love on the Rocks is also located directly on the beach and is a small but cosy restaurant with a unique concept and exceptional service.
The History of Hot Rock Grilling
Not surprisingly, people have used stones for cooking for millennia. We perfected this ancient method for modern diners who want a multi-sensory, healthful restaurant experience. At 'love on the rocks we are bringing back a tradition started by the ancient Maya's in Belize by using a modernized cooking technique that is surely thousands of years old.
It is the quality of stone to hold heat and to radiate it at even temperatures over its surface that makes it ideal for cooking. Because of its origins, lava rock is particularly suited for this style of cooking.. The lava rock is the product of very slow cooling to hardness.
When heated during 8 hours to about 700º F in a modern oven, it retains this high heat throughout a meal.
Diners can cook, talk, sip wine, turn and slice an entrée, and talk (and sip) some more. There is no outside heat-source - yet the stone remains hot.
We hope you will enjoy this brand new cooking technique that is as old as Rock…