“Drawing from her international cooking gigs, professional culinary training in Los Angeles, dining events in the Caribbean, Costa Rica, and Miami, to opening her Research Lab in Montreal, and operating various food businesses, Chloé is on the cutting-edge of food.”
Chloé Robillard is transforming the healthy food industry into a sophisticated dining experience through premium food products, events, and a research and development lab in Montreal, Canada. Her work elevates nature to its most flavourful performance.
From Los Angeles to Miami and cheffing on private islands in the Caribbean, Chloé is a chef by trade and draws from her restaurant and dining event background, as well as her Italian heritage, to design innovative flavour-and-health-driven products using radically minimal ingredients. She also operates a private chef business, stages dining events and plant-based cuisine educational workshops internationally. For all business inquiries, please email info@chloerobi.com.
Client list
Chloé operates a private chef business for notable clients and celebrities in the arts and entertainment, the technology, the real estate, the large corporation and the sports industries internationally.
Sir Richard Branson Necker Island, Caribbean
John Mackey, Founder and CEO Whole Foods Market
Virgin Gorda Island, British Virgin Islands
International Consulting Firms, Montreal, Canada
Other Private Islands, British Virgin Islands
Notable Clients in Arts & Entertainment, Montreal, Canada
Notable Private Clients in the Real Estate Industry, Montreal, Canada
Max Pacioretty, Montreal Canada
Ogilvy, Montreal Canada
Holt Renfrew, Montreal Canada
Evenko, Montreal Canada
Osheaga (VIP), Montreal Canada
Crown Salts, Montreal
Private Events, Toronto Canada
Let's Bond Charity Ball, Montreal
Private Events, Nosara, Costa Rica
South Beach Food & Wine Festival, Miami USA
Kathy Freston, Bestselling Author USA
Dan Buettner, Blue Zones Author USA
Les Canadiens de Montréal, Montreal, Canada
Professional Athletes, Montreal Canada
LOS ANGELES. MIAMI. MONTREAL. TORONTO. COSTA RICA. CARIBBEAN.
Chef Chloé Robillard celebrates now over 10 Years of Sustainable Gastronomy through food product businesses, dining events, private chef services, culinary classes and more.
Her story
After working with various chefs in Los Angeles, Toronto and Miami, she supported dining events at the South Beach Food & Wine Festival 2016 (SOBE F&W FESTIVAL) in Florida. A particular interest in her dairy-free cheeses and creative pastry confections lead her to be invited to the British Virgin Islands to stage sustainable dining events using locally island-grown tropical ingredients on private islands, on yachts and in villas.
Chloé started working in kitchens before even attending culinary school in Southern California in 2011. Apprentice of many creative chefs from contemporary farm-to-table cuisine to molecular gastronomy, to living foods, and avant-garde, haute vegan restaurants in Venice Beach and Santa Monica, she went to cooking school during the weekdays, and worked in restaurants on evenings and weekends.
“The best raw food I have tasted. Chloé, you are on the cutting-edge.”
After and during culinary school, Chloé worked for soecialized, dining event chefs with various clientele in Hollywood. Learning that event cheffing was another branch of the food and hospitality industry a chef can work in, she learned to cater corporate marketing events and parties. Building her craft in an inventive, event-focused dining environment, she was able to be very creative with her food. Her talent brought her to Miami during the South Beach Food & Wine Festival 2016 (SOBE F&W FESTIVAL) in Florida. From there, she started doing events in various cities including Toronto, Montreal, Miami, and eventually, her events led her to the Caribbean Islands.
In the British Virgin Islands, Chloé’s events made her adapt culinary techniques to a global ingredient palette, as well as how to work directly with farmers, learning about supply chains and sustainable ingredient sourcing. After moving and living in the Caribbean, doing dining events for Sir Richard Branson on Necker Island, on yachts and superyachts, for notable clientele like John Mackey, founder, and CEO of Whole Foods Market, she decided to come back to her home-town, Montreal, to work on her product line. Distilling her biggest menu hits into consumer products.
In Montreal, Chloé continue to work in fine dining restaurants, including specializing in the wood fire oven in an award-winning and best new restaurant nominated, night time dining restaurant Foxy’s. She also designed menu items and sold her cheese for a wine bar in the Old Port of Montreal. Her chef-driven products are a testament of her love of gastronomy and dining establishments.
Other than designing food products, Chloé is also a personal chef for various notable individuals and families in the entertainment, technology and sports industries internationally. She also stages her inventive catering events for various partners and collaborators including but not limited to luxury retail, hotel and restaurants, and resorts.
Today, Chloé is CEO of the Chloé Robi Lab, as well as the Director of Research and Development, growing her line of premium food products powered by plants and her innovative culinary techniques developed in her Sustainable Gastronomy Lab. Find all her stockists here.
Follow her journey.
Gastronomy meets sustainability.
Radically minimal ingredients. A new standard of food.
From working in award-winning restaurants and staging dining events in Los Angeles, Miami, Toronto and for notable clients in the private islands of the British Virgin Islands, Caribbean, Chloé founded her Sustainable Gastronomy Lab in Montreal, Canada.
Drawing from all her travelling and restaurant work experiences, her mission is to create truly game-changing food products using the least possible processing on fresh, wholesome plants, while delivering the most sophisticated culinary performance.
Using simple real food ingredients transformed with innovative proprietary culinary techniques developed in her Lab, Chloé is able to elevate the plant-based category with cutting-edge, chef-driven foods.
No unnecessary additives. Just unique ingredient combinations.
Elevating nature to its most flavourful performance.