|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).