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

Chef Robin graduated with high distinction from the world-renowned Le Cordon Bleu Académie D´Art Culinaire De Paris. In addition to his strong knowledge and experience in French and international cuisine, Robin's specialities include pastry, bakery, and Thai cuisine. Part of his practical experience in the culinary industry comes from working at Alain Ducasse’s Louis XV restaurant in Monte Carlo, a three-Michelin-star establishment.

Chef Robin speaks English, Spanish, and Tagalog fluently and, besides his achievements in the culinary arts, he also holds a degree as an airline pilot.

Chef Robin has chosen education as the focus of his culinary career, and for over a decade, he has been dedicated to advancing culinary arts education and culture in our region. He played a crucial role in the design and development of the first culinary programme at Varna University of Management more than 10 years ago and is one of the founders of the Culinary Arts Institute (CAI) at Varna University of Management (VUM).

Today, Chef Robin holds a strategic role in the continued expansion and growth of Varna University of Management’s initiatives in the field of hospitality, particularly culinary education. His expertise is highly valued, and he is frequently invited to judge international culinary competitions.