Robert Daniel Gonzalez :: CHEF'S ROLL :: The Professional Chef Network

Robert Daniel Gonzalez

"The art of plating is just as important as the taste of the creation that is being plated...a beautifully plated dish often awakens our senses before the palate is reached. Chef Robert focuses on the celebration of natural ingredients & they come alive in each of his desserts." The Cravings Curator
Red Currant Shortcake
Cultivar debuts at History Ames Hotel in Boston - June 2nd 2017: Cultivar opened its doors on June 2nd at the Ames Hotel with chef and owner Mary Dumont at the helm. The menu at Cultivar will feature seasonal and regional ingredients, including items grown in an on-site hydroponic garden. Expect to see some seafood — including raw bar items like caviar, oysters, and crudo — along with vegetable-forward appetizers, pasta, and meaty entrees. Pastry chef Robert Gonzalez (an Eater Young Guns semifinalist from 2016) will oversee Cultivar’s dessert menu.
Cultivar. Boston, MA.
Executive Pastry Chef. 2-3 yrs
Bistro Du Midi. Boston, MA
Pastry Chef. 1-2 yrs
Tuyo Restaurant. Miami, FL
Pastry Chef. 3+ yrs
Miami Culinary Institute. Miami, FL
Culinary Arts. 3+ yrs
2018 Valrhona Charity Calendar Coming Out Soon!
Proceeds go to suport the Valrhona Clean Water Project
Menu development
Recipe development
Cake/pastry decorating
Chocolate work
Cake/pastry decorating
Sugar work
Time management
Ingredient sourcing
Food/menu costing
Labor cost management
Safe food handling
Visual stimulation is crucial for all plates and then matching the view with inspiring flavors that light up the senses is both an art and a science. I have a passion and vision for desserts which unite flavors from all regions of the world into unique culinary journeys.
■ Boston Globe, November 2017 - Don't Toss That Pumpkin: Gettng Creative with our Favorite Squash
■ Boston Globe, November 2017 - Recipe: Pumpkin flan
■ The Cravings Curator, September 2017 - A Curation of Edible Art. Curated Desserts with Cultivar's Pastry Chef Robert Gonzalez.
■ The Imporper Bostonian, August 2017 - Garden of Eatin'
■ Boston Common, Novemer 2017 - Our Favorite Food Blogger Shares Her Top 5 Picks for New Restaurants in Boston
■ Boston Common, November 2017, Food Bloggers Favorite Restaurants
■ Boston Globe, September 2017- An early look at Cultivar, chef Mary Dumont’s downtown restaurant
■, August 2017 - The Critics Ate Fried Oysters, Ceviche, and So Much More This Week
■, June 2017, 24 Things You Should Eat Today - Cultivar: Chocolate Passion Fruit Custard
■ Haute Living, June 2017, Cultivar Opens Inside the Ames Hotel Tonight
■ Boston Magazine, May 2017, Mary Dumont’s Cultivar Opens Friday
■, May 2017, Look Inside Cultivar, Opening at the Ames Hotel on Friday
■ Boston Globe, May 2017, Cultivar opens, and it has hydroponic gardens
■ Boston Globe, May 2017, Bobby Orr checks out the kitchen at Cultivar
■ Boston Magazine, January 2017, The Breakdown: A Dish from Mary Dumont’s Cultivar
■ Boston Common Magazine, October 2016, Boston Chefs on Their Favorite Unexpected Pumpkin Dishes
■ The Improper Bostonian, September 2016, Forever Young
■ Zagat, September 2016, 8 Must-Try New Apple Dishes in Boston
■ Back Bay Association, September 2016, Best Apple Desserts in Back Bay, According to Zagat
■ East End House, Cooking for a Cause, June 2016
■ Eater, June 2016, The Northeastern and NY Young Guns Semi-Finalisis
■ The Improper Bostonian, June 2016, The Big Chill: Braver Flavors - Black Sesame
■ Food Fanatics, May 2016, Web Exclusive: Chocolate Kahlua Custard, Smoked Brownies, Marshmallow Ice Cream
■ Food Fanatics, May 2016, Up in Smoke
■ Boston Common, March 2016, 9 Maple-Infused Menu Items to Enjoy Before Syrup Season is Over - Cinnamon Sticky Buns at Bistro du Midi
■ Metro, January 2016, Boston's best hot chocolate for your cold, cold heart
■ Boston Chefs, January 2016, When Life Gives You Lemons
■ The Passionate Foodie Blogspot, December 2015, Thursday Sips & Nibbles
■ Boston Chefs, December 2015, Recipe: Chocolate Crinkle Cookies
■ Boston Magazine Instagrams, November 2015, Boston Taste, Chef Robert Gonzalez, Bistro du Midi
■ Where Boston, November 2015, Things get sweeter at Bistro du Midi
■ Boston Magazine, October 2015, Surprise Your Guests with Edible Wedding Favors
■ Boston Chefs, October 2015, Tasty New Desserts at Bistro du Midi
Boston Common Magazine, September 2015, Were to Get the Best Fall Donuts
Food Critic Reviews
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"I have been a fan of his work for a while, ever since I first spotted the beautifully plated desserts at his previous position at Bistro du Midi. The art of plating in my opinion is just as important as the taste of the creation that is being plated. Sometimes even more so, since experiencing a beautifully plated dish often awakens our senses before the palate is reached. (At Cultivar) Chef Robert focuses on the celebration of natural ingredients as well, and they come alive in each of his desserts. Having moved to Boston from Miami, you can see some of the influence in his pastry creations featuring tropical flavors and punches of bold color. I am extremely drawn to minimalistic aesthetics, and lots of negative space on a plate with pops of color. I truly enjoyed shooting these pieces of art, and tasting them too, of course! Chef Robert is very focused on his craft and his passion is evident. There are not many establishments that focus on such an intricate plating style in Boston.
- The Cravings Curator

"Save room for dessert; executive pastry chef Robert Gonzalez (previously at Bistro du Midi) is one to watch."
- Rachel Leah Blumenthal, Eater Boston

"Don’t leave without trying the sweets—Pastry Chef Robert Gonzalez makes some of the most beautiful and unique plated desserts I’ve had!”
- Tiffany Lopinsky, Food Blogger, Boston Foodies

Wishing I could relive this applewood smoked brownie from Chef Robert Gonzalez of @bistrodumidi
- Instagram of Boston @igofboston

Dinner Reviews (Open Table, Trip Advisor, Yelp, Zagat)
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"Wonderful find. We were lucky enough to stay at the Ames Hotel the day after Cultivar was open to the public. It was superb, the décor was original, the food fresh, locally sourced, innovative and simply stunning. The restaurant was supported by knowledgeable, efficiently and lively staff - it had great atmosphere. The cocktails were original. My main course of swordfish belly with stoned fruits, pistachio and fennel was sublime and my husband (not often a dessert eater) said the peach bombe with pecan brittle ice cream and apricot globules was memorable. This is going to be a noteworthy restaurant and we were fortunate to be able to get a table as they had just opened."
- Fi Y (Cheltenham), Tripadvisor, July 2017

Cultivar Boston "...For dessert we shared the smoked brownie and the ice cream tasting. The brownie was amazing. Rich, but not sicky sweet. The ice creams were the perfect combination. We didn't have any of the sauce it came with (I think it was a caramel sauce). The portions were perfect and the presentation made it all seem even more special. The flavors chosen for the ice creams worked very well together and were rich and flavorful. Would absolutely stop back for dessert and maybe coffee or after dinner drinks... Total was about $100 per person including tip. I think it was a fair price for the quality of the food and drink. I probably would have paid $85 for just the cheese plate and the desserts they were so good. I will absolutely go back. Can't wait to see how the menu changes seasonally.
- Open Table Diner, July 2017

"Delicious dinner. Creative nouvelle American cuisine in a lovely setting. Fabulous desserts. The lychee and hibiscus sorbets were so good, I would have enjoyed having just a little more of them, too! ... Congrats to the chef! It's really nice to have a new heart-of-the city restaurant like Cultivar."
- Reem Y. (Lexington, MA), Yelp, July 2017

"Outstanding. Food excellent. Pasta unlike anything I've ever had. Fresh rolls with whipped fennel butter? Who does that?? Chef Robert, that's who. Cocktails so delicious. Cultivar is my new favorite Boston restaurant/bar."
- Four P (Palm Sprins, CA), Yelp, July 2017

"My wife and I went on Saturday, after Cultivar had been open not very long at all -- less than a week, I think. The space is beautiful, with a lot of reclaimed wood and funky light fixtures. The food was delicious; a highlight for me was the dessert, which my wife noticed was a deconstructed s'mores -- down to the dessert being smoked in something like hickory. Just very, very clever. We were impressed that Cultivar had its stuff together from this early on. Normally I give restaurants six months to get on their feet, but they seem to know what they're doing already. Bravo! We'll happily return."
- Steve S. (Cambridge, MA), Yelp, July 2017

"This chef, Mary Dumont, formerly of Harvest in Cambridge clearly loves what she does and has created a menu that is nothing short of exquisite. We shared two desserts and again, so nice to see a menu without creme brulee and chocolate lava cake. LOL. This dessert menu was so refreshing and original. Chocolate passion custard with cashew lime sponge and mandarin sorbet, and a trio of ice creams that included huckleberry, Baileys, and chocolate chevre. The room is very comfortable, and beautifully decorated and appointed and there is a lovely outdoor patio. I highly recommend this restaurant to anyone seeking a truly memorable meal in a gorgeous room with very attentive service."
- John D. (Brookline, MA), Yelp, June 2017

"Had a great dinner. The food was very good but the desserts were delectable!"
- Open Table Diner (NY Area), November 2016

"Took friends there as a thank you. Everything was excellent - the food, the table, the service - even the weather cleared and we were able to sit outside. Our waitress was knowledgeable and professional but still warm and friendly. The food was to die for and dessert, a chocolate soufflé, was out of this world!!"
- Family (New England), Open Table Diner, September 2016

"...The soufflés are legendary: cherry & amaretto this time - don't forget to order ahead!..."
- Mark H (London) VIP, Open Table, August 2016

"The bread is so tasty...We shared three desserts and all of them were excellent. Beautifully presented and super tasty. I would definitely go back."
- Marc (NY Area),, May 2016

"I had a soufflé, Elderberry, for dessert, excellent and treat."
- JETME,, May 2016

"Excellent food, good service. We had a family dinner sharing 6 appetizers followed by a delicious chocolate desert."
- Waynegourmet,, May 2016

"We initially dined here during "Dine Out Boston" and had a fantastic meal... We only smelled the amazing earl grey souffle from a neighboring table and knew we had to come back. Dinner #2 was even better than the first and the earl grey souffle was even more amazing than we hoped for! ... and the souffle - we'll be back just for that another night. I've never had anything quite so perfect. We've already recommended to all of our friends that they go!"
- VIP IHeartFrenchFood,, April 2016

"Also, we hardly ever order dessert, but always do so at Bistro du Midi - the chocolate soufflé is off the charts."
- VIP Peacetoall,, April 2016

Both meals, a ribeye and fish were excellent along with a chocolate soufflé for dessert that was perfect."
- OpenTable Diner Since 2010,, April 2016

"The flourless chocolate torte, with raspberry cremeux, and caramel latte ice cream was very nice and rich, so forget the diet tonight"
- Adderley3C,, March 2016

"Excellent Food and Service . . . Dessert: Calvados soufflé- it was just out of this world! Absolutely, le piece de resistance of this wonderful meal. I would go back to Boston just to have that soufflé."
- Travelandshp2014,, March 2016

"Bistro du Midi is a wonderful restaurant. A special place. Very romantic and the soufflés are a must have. The wine list is also best of class."
- OpenTable Diner Since 2011,, January 2016

"Dessert was lemon meringue pie but it was deconstructed and mine was beignets with lemon sauce. yum."
- Marthasleelanuautable,, January 2016

".,,One guest had an egg allergy and was served an egg free desert (which is rare) which was amazingly delicious."
- Foodystar,, December 2015

"Outstanding Thanksgiving Dinner...Carrot cake and pecan pie for dessert also rated excellent. We love this restaurant because it is consistently excellent in food, service and ambience."
- Keydel74,, November 2015

"In all cases, the presentation was very attractive. In fact, this restaurant paid great attention to detail: I had said it was our anniversary when I made the reservation, and when it came time for dessert, both of our selections had "Happy Anniversary" written in chocolate on the plates. My husband's caramel cheesecake and my chocolate Kahlua custard were two of the best desserts we had ever tasted."
- DevorahLeah,, March 2016

"This has been our favorite Boston restaurant for years. We had our Thanksgiving dinner there this year and it was superb from start to finish... Service was friendly and responsive throughout, and the sommelier was very helpful and fun...I had the salmon tartar and my wife had the charcuterie to start, followed by their special turkey and a rib eye steak. Both excellent. Carrot cake and pecan pie for dessert also rated excellent. We love this restaurant because it is consistently excellent in food, service and ambience. Best restaurant in Boston, hands down."
- Keydel74,, November 2015

"...The food is excellent and the wine selection is extensive & the chocolate soufflé is perfection! A great place to go to for a special celebration."
- Dfoodie,, November 2015

"My husband and I had a wonderful dinner here last Saturday. We're always listing and reorganizing and revisiting our favorite restaurants, and this time Bistro du Midi surpassed Troquet as our longtime favorite... similarly interesting and good food and good service, but much better atmosphere, and actually less expensive. It was full and somewhat noisy but more lively than a problem. Very good sommelier, good server. The homemade ice cream--in flavors like creme fraiche and toasted marshmallow--is unbelievable! Overall excellent!"
- VIP Silke,, November 2015

"... The ultimate topper was the desert soufflé. It was so good that we couldn't contain our loud yums. The couple next to us wanted what we were having. We enjoyed ourselves thoroughly and highly recommend Bistro du Midi."
- TryNewPlaces,, October 2015

"... Must have the chocolate soufflé - it is worth the calories!"
- VIP Peacetoall, OpenTable, October 2015

",,,The best conclusion to the evening was the chocolate soufflé, served on a "happy anniversary" plate, paired with an amazing glass of port. I'm not a diner who dines at many places a second time, but Bistro du Midi will see me again!"
- TimGallant,, September 2015

Tuyo Reviews Below:
- Miami

"Chocolate desert was great as was the sorbet."
- neo122,, June 2015

"We stopped for desserts and were not disappointed. Great food, beautiful presentation, good service, gorgeous surroundings and views."
- Michele G.,, May 2015

"That leads to our favorite part of the meal, the specialty dessert, rhubarb three ways. Again, a very intellectual dish, but here the flavors were more harmonious. It was fun assembling this ingeniously deconstructed plate. The chef had thoughtfully scripted a 'Happy Birthday' for my wife, and the presentation was quite striking."
- PositivelyFamished, OpenTable, May 2015

"The menu has changed, but the quality of the food is as good as ever. And the service is upscale and top notch. You won't be embarrassed taking guests here. And the desserts are excellent as well."
- VIP Bronco, OpenTable, March 2015

"We had a fantastic dinner at Tuyo prior to seeing a concert at the arena across the street. Everything here was first class. . . we shared the lava cake with homemade nutella. Fantastic!"
- CapriceW, OpenTable, March 2015

"Try the molton cake with home made Nutella! Awesome!!!!! Best desert I had in my life!!! "
- jaquelinexxx,, January 2015

Robert Daniel Gonzalez
Robert Daniel Gonzalez
Boston, MA
United States

Cultivar, Boston
Executive Pastry Chef

I’m proud to announce the opening of Cultivar, the dream of chef and owner Mary Dupont.  Located in the historic Ames hotel in the middle of Boston, Mary’s vision featuring seasonal and regional ingredients, including items grown in an on-site hydroponic garden is taking root.  You’ll experience seafood — including raw bar items like caviar, oysters, and crudo — along with vegetable-forward appetizers, pasta, and meaty entrees.  I’m so excited to be working with an award winning world class chef and her handpicked team.  Under chef Mary’s guidance I continue to look forward to the challenges and learning opportunities this new experience will bring. 

Prior to Cultivar, I worked at Boston’s Bistro du Midi’s as their pastry chef.  I had the privileged to work under then executive chef partner Robert Sisca in the vibrant Boston culinary scene.  Prior to moving to Boston as student at Miami Culinary Institute and I was fortunate to be selected to intern at Tuyo Restaurant and ultimately earned the position of head pastry chef.  I was mentored by chef Norman Van Aken, pastry chef Max Santiago and prior to leaving Miami, chef Victor Santos.  Under chef Santos, I was able to cultivate my creativity and understanding of culinary techniques to develop a unique dessert style while continuing to explore new concepts and creations.