Carolyn Robb

Royal Chef Carolyn Robb attended the Tante Marie School of cookery in Surrey. After gaining her diploma in Cordon Bleu Cookery, with distinction, she moved to Kensington Palace, where she began work as a chef to TRH The Duke and Duchess of Gloucester. In the summer of 1989, Carolyn was offered the position of chef to TRH The Prince and Princes of Wales.

After 13 years in the Royal Household, Carolyn left and moved to Dubai to work as Project Director for a newly established company called Chef’s Larder. Her remit included the opening of several delicatessens, offering an exclusive range of imported products never previously seen in Dubai, from all over the world.