At Age 30, German Chef Robin Höfer Is Rewriting His Story In Dubai
A German native, Robin Höfer grew up in Überlingen, a small town on the shore of Lake Constance. Surrounded by nature, his childhood was filled with fond memories of foraging in the forests and catching fish in the lake with his dad. He started his first apprenticeship in Immenstaad, Germany, where he immersed himself in the fundamentals of classical cooking. From there, his career as a chef began, honing his craft through MICHELIN-Starred restaurants in Europe, which eventually led him to Ossiano in Dubai.
Höfer finds joy and inspiration in nature, believing deeply in cooking with the seasons and respecting what the land and sea have to offer. For him, working with local ingredients is not a philosophy; it is a way of life. Joining Kraken and its mission to champion local produce resonates strongly with his values, particularly in breaking the misconception that the UAE lacks quality local seafood. By working closely with local fishermen and applying the ikejime technique to treat fish with precision and care, Höfer is able to elevate the natural quality of the catch, proving that world-class seafood can come from regional waters when handled with integrity and skill.
German cuisine remains largely underrated in Dubai, and Höfer is determined to change that. Staying true to his roots, he draws inspiration from the food memories of his childhood, reimagining them through refined technique and modern finesse. His menu features personal interpretations of classics such as käsespätzle (German pasta with cheese), laugenstange (German pretzel bread), spezi (a traditional German soft drink), and maultasche (German dumplings). In one playful creation, he even transforms Cinnamon Toast Crunch into a cinnamon ice cream cone, highlighting the milk left behind after finishing the cereal as “the best part.” These nostalgic references form the emotional backbone of his cooking; stories from his past, retold on the plate with creativity and artistry.
Looking ahead, Höfer remains driven by a quiet ambition to leave his mark on Dubai’s ever-evolving dining scene. As a young chef in a city defined by reinvention and possibility, he sees the UAE not just as a destination, but as a platform for growth, experimentation, and creative freedom. With Kraken as his new canvas, Höfer is focused on building a cuisine that is honest, sustainable, and deeply personal — one that continues to evolve as he does, while contributing meaningfully to the region’s culinary identity. For Höfer, the journey is only just beginning, and the future promises a bold new chapter shaped by curiosity, craftsmanship, and an unwavering belief in the power of food to tell stories.