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Driven to create desserts that are as unique and visually stunning as they are delicious, Chef Robert Gonzalez’s confections are designed to capture the hearts and imagination of every guest. Robert studied to be a pastry chef at Miami Culinary Institute. Robert was selected to intern at Tuyo Restaurant, where he worked his way up to Head Pastry Chef under mentors Chef Norman Van Aken, Pastry Chef Max Santiago and Chef Victor Santos.

In 2015, Robert made his Boston debut at the esteemed Bistro du Midi working alongside Executive Chef Robert Sisca, during which time he was recognized as an Eater Young Guns Semi-Finalist.
In 2018 Robert joined Cultivar as part of their inaugural team ad head of pastry department at the highly anticipated Cultivar in the Ames Hotel featuring an in-house bread program and selection of rotating, produce-driven desserts to complement the New England food scene.

In 2018 Robert joined the highly anticipated opening of Cultivar in the Ames Hotel in downtown Boston. As part of their inaugural team, he headed pastry which also featuring an in-house bread program. His creations consisted of rotating produce-driven desserts to complement the New England food scene.

Robert currently heads the Pastry department of the Concord Market and Trail's End Cafe which focus in on bringing customers the very best scratch made confections and an artisan bread program.

Robert is appearing on Discovery Network’s Chopped: Sweets Showdown that premieres this fall.