Hilton Clark Sun Valley Resort announces the appointment of Robert Davis as its new Executive Chef. In his new role, Chef Robert will be responsible for the culinary operations of the hotel’s dining outlets: Olive, Xi and Treat, as well as its in-room dining services. Chef Robert will also oversee the hotel’s banquets and catering including weddings and corporate events.
“We are delighted to have Chef Robert join us at Hilton Clark Sun Valley Resort. His passion, enthusiasm and over 25 years of experience in the kitchen and working with team members are essential in our commitment to provide guests with a new level of dining experience,” shares Leo Holli, General Manager of Hilton Clark Sun Valley Resort, on Chef Robert’s appointment. “We are confident that he will bring a dynamic and innovative energy to further raise the bar in the culinary scene within Clark.”
Chef Robert champions Olive, a vibrant and colorful all-day interactive restaurant serving breakfast, lunch and dinner daily. Located on the third floor of the hotel, it features local and international cuisine with notable Korean and Mediterranean influences. Organic, locally, and sustainably sourced ingredients take center stage in true Hilton Clark Sun Valley Resort fashion.
“I am excited to be a part of Hilton Clark Sun Valley Resort and share my learnings achieved over the years in the luxury hospitality industry,” said Chef Robert, adding “I look forward to welcoming diners to our hotel with an emphasis on dishes that are inspired by the fresh produce of the North.”
An Australian native, Chef Robert has over 25 years of culinary experience where he has consistently worked and championed several five-star, luxury properties in Australia, China and the Philippines. At the age of 23, Chef Robert was already appointed as the Head Chef in a prime restaurant in Sydney, winning several accolades. He also studied under world-renowned chefs and at 29 opened his own fine-dining restaurant in Australia that serves modern French cuisine.