Robin Höfer is the Executive Chef at Kraken in Dubai. ARCHIVE Robin Höfer’s story begins on the tranquil shores of Lake Constance in Überlingen, Germany. Surrounded by forests, lakes, and the quiet rhythms of small-town life, Robin learned early the value of patience, observation, and respect for nature. His fondest childhood memories revolve around foraging in the woods and catching fish with his father, experiences that instilled in him a profound appreciation for ingredients and where they come from. “That connection to nature has stayed with me,” Robin says. “I don’t just cook ingredients; I honour them. The seasons, the land, the sea—they guide the way I create.” It was this philosophy that first led Robin to the kitchen. His culinary journey began with an apprenticeship in Immenstaad, Germany, where he absorbed the fundamentals of classical cooking, laying the groundwork for a career defined by precision, creativity, and respect for quality. Robin’s skills were honed across Europe’s elite kitchens. He worked in Michelin-starred restaurants in Germany, the UK, and Spain, including prestigious stints at Disfrutar in Barcelona and Core by Clare Smyth in London. Each step refined not only his technique but also his philosophy: cooking is storytelling, and every dish should connect to its source. “It’s not about following trends,” Robin explains. “It’s about crafting experiences rooted in flavor, history, and memory.” In 2021, Robin’s journey brought him to Dubai, where he joined Ossiano, one of the city’s most iconic fine-dining destinations. There, he immersed himself in the region’s ingredients and traditions, quickly recognizing the potential of UAE waters to produce world-class seafood.

Championing local seafood at Kraken

Now Executive Chef at Kraken, Robin is redefining perceptions of UAE ingredients. While the city is known for its international cuisine, the local seafood scene has often been overlooked. Robin aims to change that through a meticulous, sustainability-driven approach. He works closely with local fishermen and applies the ikejime technique—a Japanese method of precise fish processing—to ensure the catch is treated with respect from sea to plate. The results are seafood dishes that highlight freshness, integrity, and the natural qualities of each ingredient. “People often think world-class seafood has to come from far away,” he says. “But the UAE waters can deliver excellence if treated properly. That’s what I want to show.” At Kraken, Robin’s ethos is clear: celebrate what is local, seasonal, and sustainable, while crafting dishes that are deeply personal. German cuisine is still largely underrated in Dubai, but Robin is determined to shine a new light on it. Drawing inspiration from his childhood, he reimagines traditional dishes with modern technique and playful creativity. His menu features interpretations of käsespätzle (cheese pasta), laugenstange (pretzel bread), spezi (a traditional soft drink), and maultasche (dumplings). In one playful nod to nostalgia, he transforms Cinnamon Toast Crunch into a cinnamon ice cream cone, celebrating the milk left behind as “the best part.” “These are stories from my childhood, told on the plate,” Robin says. “Every dish has a memory behind it, a feeling I want diners to experience.” At just 29, Robin is already recognized as one of Dubai’s rising culinary talents. He was shortlisted as Gault&Millau UAE’s Future Great of the Year 2025, a recognition of both his skill and his vision. For him, Dubai represents more than a career opportunity; it is a canvas for creativity, experimentation, and expression. With Kraken, Robin continues to explore the intersection of sustainability, flavor, and storytelling, creating dishes that reflect both his roots and his travels. “My goal is not just to cook well,” he explains. “It’s to create honest, thoughtful cuisine that respects ingredients, tells a story, and connects people to the food, the place, and the culture.” Robin’s journey from a small town in Germany to the vibrant dining scene of Dubai is a testament to dedication, curiosity, and passion. Every plate he presents is a reflection of that journey—a story of childhood memories, European refinement, and a commitment to sustainability that he hopes will leave a lasting mark on the city’s culinary identity. PDG/Expat Media This story also appears in the Expat Media Special Edition magazine. Grab your copy today at partner distributors across the UAE.
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