ROBERTO Kunitz grew up in a family rooted in the culinary trade. His grandparents owned an ice cream café, his parents were seasoned cooks, and in a household filled with nephews and nieces, they always seemed to be cooking a feast at their home in Germany. This eventually led him to pursue a career in culinary — and today he carries a 21-year international experience of it.
This 2015, Chef Roberto greets a new culinary adventure as he assumes the post of executive chef at Radisson Blu Cebu — rounding up the hotel’s roster of “storied chefs”. Much can be expected from the appointment, and he says that he aims to push for integrating more modern cooking techniques and Filipino cuisine influences into its current food selection.
He shares that his cooking philosophy revolves around simplicity. He believes less is more, and that spices should never overpower the natural flavors of the ingredients. This straightforward approach, alongside his innate skill developed in his youth, was eventually what brought him to different kitchens around the world.
Chef Roberto has worked in cruise ships and hotel properties including Waldhotel National, Parkhotel, Suvretta House St. Moritz, Hotel Post Lech, Sheen Falls Lodge and Marriott International. He has also cooked for dignitaries and celebrities including the Queen Beatrix of Netherlands, French president François Hollande, King Abdullah of Jordan, Mel Gibson, Jennifer Lopez and Usher.
To date one of his greatest professional achievements was graduating certified master chef and culinary instructor from the Hotel Management School in Heidelberg, Germany. He has gained recognitions from the hotels he has worked for as well, and awards from bodies such as Chaine de Rotisseurs and Euro-toques International.
But in spite of these accolades, he said that none of it quite compares to the inspiration he gets from his wife, who incidentally is Filipino, and two kids. “My family is my daily inspiration and motivation. Without their support, I wouldn’t be the person I am today in my professional and personal life,” he says.
With his specialty in classic fine dining, Chef Roberto joins Master Chinese Chef Peter Yeung and Executive Pastry Chef Allan Barrios in providing a one-of-a-kind gastronomic experience to Radisson Blu’s patrons and guests in coming days. (FSE/With PR)