Robert Ciborowski - Executive Chef

Robert J. Ciborowski brings a wealth of experience in the food and beverage industry to his position as the executive chef for the Walt Disney World Swan and Dolphin Resort. Prior to his current position, he served as the resort’s executive sous chef. He honed his culinary skills at some of the world’s finest restaurants and hotels including The French Laundry, Atlantis Resort and The Ritz-Carlton, for which his talents helped the company win several AAA Four and Five Diamond awards.

A graduate of the California Culinary Academy in San Francisco, Robert began his career at Boyd Restaurant in Los Angeles. He then held culinary positions at The Center Club in Costa Mesa before returning to the California Culinary Academy as a butchery teacher’s assistant. In 1999, Robert joined the staff at The French Laundry - one of the most highly-acclaimed restaurants in Napa Valley - where he served as chef de partie saucier, chef de partie formagier and chef de commis saucier. In 2000, The Ritz-Carlton recruited Robert to Kapalua, Hawaii as chef de cuisine of the Banyan Tree Restaurant. Under his watchful eye, the restaurant won AAA Four Diamond awards in both 2002 and 2003. Robert also worked for Ritz-Carlton properties in Osaka, Japan and Amelia Island earning The Grill Room (Amelia Island) multiple AAA Five Diamond ratings and Mobil Four Star awards (2004, 2005).

After five years with Ritz-Carlton, Robert became executive sous chef at Atlantis in the Bahamas where he managed all aspects of opening five new dining outlets in the resort’s Marina Village. He most recently held executive chef positions at Mantra Restaurant in Palo Alto, California and with the Kapalua Land Company in Maui, Hawaii, overseeing pre-opening responsibilities for both. Working with designers, architects and top-level management, Robert developed the Food & Beverage division for the Kapalua Land Company and created the innovative culinary concepts and environments of all existing and planned fine dining establishments.

In addition to these varied culinary arts, operations and management skills, Robert is also a teacher. In 2002, Ritz-Carlton tapped him to train the opening team for the new Boston property, and for several years he served as a cooking school instructor at The Ritz-Carlton Amelia Island. With 15 years of experience and many credits to his name, Robert is an ideal addition to the Walt Disney World Swan and Dolphin Resort’s talented culinary team.