Chef Robert Simmelink

Executive Chef


Chef Robert Simmelink has 32 years of experience in the foodservice industry, and has held multiple positions in hotels, restaurants, and fine dining.

Robert received his formal chef training at Milwaukee Area Technical College and worked his way through the ranks at restaurants in Wisconsin, Chicago, and southern California. He first connected with Alto-Shaam during his time in culinary school when he was involved with the National Restaurant Association show. Robert joined the Alto-Shaam team because of the emphasis it places on food.

At Alto-Shaam, Robert is responsible for culinary training, applications, and support for our customers and partners, as well as research and development testing. His customer support responsibilities include equipment training and menu development.

Robert’s favorite ingredient to cook with is cardamom and his favorite piece of Alto-Shaam equipment to cook with is the Combitherm® combi oven using a low-temperature steam.

Robert works with chefs throughout the United States, and enjoys showing them how to make higher quality food at a faster rate. Robert recommends Alto-Shaam to other chefs because of the culinary expertise and support they receive with their equipment.

Frozen Vegetable Preheat Settings

When cooking a large load of frozen vegetables in the combi oven, preheat the oven to 75°F above the temperature you would normally cook at. This will allow compensate for the change of temperature in the oven cavity due to the frozen food.

For more kitchen techniques, check out the additional resources:

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