Robert Chaffin

Executive Chef

Robert Chaffin is a multi-faceted culinary professional with more than 25 years of food service experience. Joining The Emory Conference Center Hotel in October 2017, Chaffin brings his French cooking techniques and gastronomy talent to his role of hotel executive chef.

Chaffin has been actively involved in the industry since the young age of 14. During his first experience at the Country Club of Jackson in Jackson, Mich., he had the opportunity to work with a vast number of chefs and participated in the Taste of Detroit and Olympiade de Köche (Culinary Olympics).

He began his career catering to high-profile clients for special events at the Arnold Palmer Bay Hill Golf Club in Orlando, Fla. During his experience at this four-star golf resort, Chaffin was able to showcase his culinary talents by catering at the Arnold Palmer Invitational.

Since graduating with a culinary degree from the Le Cordon Bleu in Orlando, Fla. in 2009, Chaffin has worked in some of the most coveted kitchens around the country. His first position was as executive chef at Luigino’s Pasta & Steak House in Heathrow, Fla. where he developed menus, trained employees and taught proper cooking methods and service standards.

In 2010, Chaffin served as executive sous chef at the Solivita Golf Club in Kissimmee, Fla. There, he was able to oversee all facets of the culinary operation, including the development of more than 30 employees. He also developed seasonal menus for the restaurant. Two years later, Chaffin relocated to Oklahoma City to join Marcus Hotels & Resorts at the Skirvin Hilton Hotel as a banquet chef. While in Oklahoma, Chaffin was recognized as savory chef of the year by the March of Dimes. In 2013 Chaffin relocated to Atlanta and took over as Executive Chef at the Westin Atlanta Perimeter North. While at the Westin, Chaffin took the hotel restaurant Savor Bar and Kitchen to top 25 restaurant in Atlanta and Zagat hot new restaurant concept in 2016.

Since joining Hilton, Chaffin has implemented his spirited new Southern American inspired philosophies to the hotel’s dining concept, and throughout the hotel’s food and beverage offerings. His American and French culinary background and penchant for subtle flavor complexities has influenced the restaurant’s ingredient driven menus with superior quality products from local vendors and farms.