Chef Robert Uy is an accomplished culinary professional with over two decades of experience in Vancouver's hotel restaurant scene.
A 1995 graduate of Dubrulle French Culinary School with Honors Distinction, he has built an impressive career with the city’s most renowned hospitality brands.
His journey began at the Renaissance Vancouver Harbourside Hotel, followed by nine years at the Sheraton Wall Centre, where he served as Sous Chef from 2000 to 2006. He then advanced through roles at the Sutton Place Hotel (Sous Chef to Banquet Chef) and the Westin Bayshore Hotel (Executive Sous Chef, 2010-2012). From 2012 to 2023, he was Executive Chef at The Westin Wall Centre Vancouver Airport Hotel and The Apron Restaurant.
Since May 2023, Chef Uy has served as Executive Chef at MIXT Lobby Lounge at the Sheraton Vancouver Guildford Hotel.
Chef Uy’s cooking showcases fresh, local ingredients—particularly Dungeness crab, spot prawns, and braising meats—with influences ranging from French techniques to bold Thai flavors. An avid fisherman and crabber, he often takes his team on excursions and makes annual culinary trips to stay current with industry trends.
His philosophy centers on integrity, passion, and mentorship, empowering his team to follow their passion, work hard, and stay true to themselves.
Cooking is the ultimate giving. Meet our team.
Tony D’Alessandro
Director of Food & Beverage
David Ashby
Restaurant and Lounge Manager
Christopher Aun
Chef de Cuisine
Kelly Para
Sous Chef