Executive Chef Robby Alexander Molina Almendarez is a visionary culinary professional with over 17 years of extensive global experience spanning the hospitality, resort, and fine-dining industries. Specializing in fast-casual, gourmet, Mediterranean, Mexican, Italian, Spanish, Caribbean, and fusion cuisines, Chef Robby has built a reputation for high-volume kitchen operations (managing venues seating 80 to 200 guests) while consistently achieving 90% to 95% guest satisfaction ratings. Beyond executive kitchen leadership, he is an accomplished educator, culinary judge, and platform leader dedicated to advancing the gastronomic arts across Latin America and the Caribbean.
Key Career Milestones & Leadership Experience
- Green Cilantro Mediterranean Restaurant & Bar (November 2025 – Present): Owner and Executive Chef. Built the kitchen from scratch, organized efficient workspace layouts, and developed comprehensive Excel systems for recipe files and menu costings. Directs cross-departmental training for kitchen, bar, and waitstaff alongside social media marketing and weekly promotions.
- Taste Catering Services & Event (April 2023 – Present): Owner and Executive Chef. Delivers personalized private chef services with customized fusion menus, bar management, event marketing, and staff training.
- Pristine Bay Beach Club & Las Verandas Hotel & Villas (November 2021 – January 2023): Executive Chef. Managed all pre-duties, line operations, vendor management, and guest-focused marketing for high-capacity resort dining.
- Roatan Yacht Club & Spanglish Restaurant, Cayman Islands (2019 – 2021): Executive Chef. Successfully launched brand-new kitchens from the ground up, designed Mexican, fusion, and Caribbean menus, built rigorous inventory/cost control systems, and achieved elite ratings during government health department inspections.
- International Resort & Hotel Leadership (2006 – 2018): Served as Executive Chef at prominent properties including the Poop Deck Bahamas, Greek Restaurant Olives Meze Grill (Bahamas), Restaurant Ambrosia, Parrot Tree Plantation, Infinity Bay Beach Hotel, and Mayan Princess Hotel, as well as Banquet Chef at the Intercontinental Hotel.
Education & Professional Certifications
- Formal Training: Completed professional chef training, advanced diplomas, and postgraduate studies in Haute Cuisine and Gastronomic Management at Escuela Superior Americana de Gastronomía (Bon Appetit) in La Ceiba, Honduras.
- Specialized Certifications: Holds certifications in Food and Kitchen Safety, Nutrition Food Techniques, Basic Baking & Pastry, Customer Service Excellence (Johnson & Wales University), and Executive Chef Career Development from the International Association of Culinary Professionals (IACP).
Honors, Leadership & Industry Recognition
- Diplomatic & Organizational Leadership: Appointed as the Honduras Secretary General Chapter President for the World Association of Master Chefs and designated Director for Honduras at the Centro Cultural Culinario. Named an Honorary Member of the Federación Latinoamericana de Chefs, Turismo y Hospitalidad (FELACHS).
- Culinary Competitions & Festivals: Recognized for exceptional contributions as an official judging panelist and participant at prestigious cultural events, including the Festival Gastronómico del Choro y el Vino (La Esperanza), Feria Nacional Gastronómica (Tocoa), and the Festival Gastronómico Ceibeño.
