ABOUT
Robert Differ is a professionally trained pastry chef with 20 years of hotel, restaurant, special event, and pastry R&D experience.
Rob has been recognized and featured in numerous publications and broadcasts including: USA Today, Boston Globe, Boston Herald, Zagat, Metro US, Boston Common Magazine, The Knot Magazine, Forbes AAA Magazine, Improper Bostonian, Zest Magazine, Boston Magazine, Radio BDC, Fox 25, Chronicle TV, WHDH-TV, and NBC Boston.
Graduating from college with a degree in culinary arts and a concentration in baking and pastry arts, Rob began his professional career working in a wholesale bakery and fine dining restaurants. He entered the world of luxury hotels in 2004 at the iconic Ritz-Carlton, Boston. To further develop his professional skillset and pastry artistry, he moved to Paris for an apprenticeship and earned his Diplôme Maîtrise de Pâtisserie from the renowned École Ritz Escoffier at the Hôtel Ritz Paris.
Returning to the states in 2008, Rob's career began to thrive; he garnered experience at multiple Five-Star, Five-Diamond properties throughout the country including: Ritz-Carlton, Vanderbilt Beach, Naples, Florida; Four Seasons Hotel, Boston; Mandarin Oriental Hotel Group; and the Four Seasons Hotel & Residences at One Dalton Street, Boston.
In 2020, Rob successfully completed Cornell University's Food and Beverage Management Certificate Program, and Harvard University's Science & Cooking Program.