Chef Robin Villarreal is a passionate culinary professional with ample experience in the fields of culinary education, menu costing and development, product and business development. His impressive background of knowledge and experience includes positions like Executive Chef, Pastry Chef, Head Chef, Sous Chef, Chef Instructor of international culinary schools such as Le Cordon Bleu Casa de Francia (Mexico) and Escuela UVM/Glion Tlalpan (Mexico).

Chef Robin is a graduate (with high distinction) of the world’s renowned Le Cordon Bleu Académie D´Art Culinaire De Paris. Besides his sound knowledge and experience in French and International Cuisine, Robin’s specialty areas are Pastry, Bakery and Thai Cuisine. Part of his practice in the culinary industry is from Alain Ducasse Restaurant Louis XV, Monte Carlo (3 Stars Michelin Restaurant).

Chef Robin speaks English, Spanish and Tagalog fluently and besides culinary arts, he holds also a degree of Airline Pilot.

Chef Robin has chosen education as the focus of his culinary career and for more than a decade he has been working on the development of the culinary arts education and culture in our region. He was instrumental in the design and development of the first culinary programme on the territory of Varna University of Management more than 10 years ago and he is one of the founders of the concept of Culinary Arts Institute (CAI) at Varna University of Management (VUM).

Today chef Robin has the strategic role in the further expansion and growth of Varna University of Management’s endeavors in the field of hospitality and especially culinary education. His expertise is highly valued in the field and he is often invited to judge in international culinary competitions.