1. USA
  2. Cooking
  3. Healthy Cooking

Local Food Culture with a Michelin-Star Trained Chef

by Traveling Spoon Claim Listing

Robert can offer lactose free, gluten free, vegetarian and vegan meals, and adapt to almost any food allergy or dislike, on request. You can also request special menus and celebrate occasions (birthday, anniversary, date night). This cooking class in Montreal is also suitable for families with child

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img Duration

4 hours

Course Details

About the course

Robert can offer lactose free, gluten free, vegetarian and vegan meals, and adapt to almost any food allergy or dislike, on request. You can also request special menus and celebrate occasions (birthday, anniversary, date night). This cooking class in Montreal is also suitable for families with children.

Sample Menu

  • 4-Course Gastronomic Tasting Menu:

  • Salmon Crudo (Caribbean) smoky cucumber, mango, sherry, chives

  • Monkfish (Southern Thai) green curry, bamboo shoot, holy basil

  • Duck (Persia) saffron, chickpeas, oregano, almonds

  • Grey Owl Chèvre (Quebec) mache, blackberries, 25-year balsamic, clementine

 


About Us

  • Traveling Spoon is like having a friend’s mom cook you a home cooked meal in every country you visit. Traveling Spoon connects travelers with local, vetted hosts to share the joy of a homemade meal in their home and learn about their cultural and culinary traditions passed down through generations.

Our Offer

  • To help you experience local cuisine while traveling, Traveling Spoon offers in-home meals with our hosts. In addition, we also offer in-home cooking experiences as well as market visits as an add-on to many of the meal experiences. All of our hosts have been vetted to ensure a safe and delightful culinary experience.

 

View Detailed Profile

  • Montreal Branch

    4111 Hidden Valley Road, Montreal
  • Teacher's Name
  • Robert
  • Teacher's Experience
  • Robert has been cooking professionally for over 30+ years. For almost three decades, food has been the center of his life. He has worked as a food editor, restaurant designer, hotel operator, and chef. He launched his first restaurant pop-up as a high school junior and began traveling the world in search of flavor by 19. As a food writer, he was nominated as World’s Best Food Journalist and won numerous global accolades as a correspondent for Travel+Leisure, Gourmet, and Slow Food. As an Oxford-trained scholar, he has lectured at food conferences on four continents. As a culinary consultant, he has worked with generational talents like Michelin 3-star chef Jean-Georges Vongerichten, Sydney’s top toque Neil Perry, and Top Chef winner Harold Dieterle. As a culinary and operations director, he has developed 50+ restaurants and luxury hotels in the US, UK, and Asia, including some of the world’s top brands (W Bangkok and Seoul, Fullerton Bay Singapore, Corinthia UK). He believes that food has a unique ability to connect people, transcend culture, and create lasting memories. He is so excited to share his passion and hopes his cooking can bring a few dollops (or more) of joy into your life
  • Gender
  • N/A
  • Teacher's Nationality
  • N/A

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