Robertson will work alongside newly appointed executive sous chef David Vandenabeele and executive pastry chef Ryan Stevenson.
Robertson joins The Langham from his most recent role as executive chef at InterContinental Hayman Island Resort.
Prior to relocating to the Island, he led significant menu redesigns for Crowne Plaza Hunter Valley which played a large role in the hotel’s award for Best Regional Conference and Catering Centre in New South Wales, and restaurant Red Salt’s first Chefs Hat for an IHG Property in Australia.
“This is a dream position for me and I am thrilled to be joining The Langham family on the Gold Coast,” said Robertson.
“The food and beverage offering will be unparalleled and will offer a new level of luxury in the area. I am excited to be working with a strong executive team with David and Ryan, and we look forward to inviting out first guests in just a few short weeks.”
Vandenabeele joins from the West Hotel Curio by Hilton, Sydney, where he was part of the pre-opening team and drove the food and beverage pre-opening operations for the launch of the first Curio hotel brand in Australia.
Stevenson was named Belgium Chocolate Master (2008 and 2010), maker of the 2009 Best Praline in the World and the only Australian to have been the Director of a Chocolate Academy.
He was previously pastry chef for Belgian chocolate brand, Callebaut and head pastry chef at a 3-Michelin star restaurant in Belgium, and currently team captain for Australian Pastry Team as they prepare for the World Pastry Cup in 2023.
“The Langham, Gold Coast’s culinary experiences and tastes of the world will form an absolutely integral part of our overall luxury experience for guests,” said John O’Shea, General Manager of The Langham, Gold Coast.
“Through a wide range of dining options, we’ll balance providing something for everyone with a cohesive feeling of luxury no matter where you dine.”