Robert Stirrup, Director of Culinary at The Ritz-Carlton, Riyadh, navigates a dynamic day balancing leadership, creativity, and guest engagement. From morning briefings and menu development to quality checks and family time, his routine reflects a commitment to innovation and hospitality.
06:15AM
The alarm goes off, and it’s time to get ready for another busy day. With four sons, mornings could be chaotic, but with my two eldest away at university in Australia and England, the house is a little quieter. My twin boys keep things interesting, though—they have their own breakfast rituals, ranging from a healthy bowl of yoghurt and granola one day to homemade cake the next. Thankfully, my wife orchestrates the morning routine like clockwork before starting her own work-from-home schedule, so I get a few moments to check in on the boys before we head out.
06:45AM
With my twins in tow, we set off across Riyadh. Our car rides are more than just a commute—they’re a time for conversation, sparked by our favourite short-story podcast series. One day, we’re deep into the history of the French Revolution; the next, it’s the Fukushima disaster. Our favourites are Stuff You Should Know, Short History of, Every Little Thing and Armchair Expert. Whoever picks the episode dictates the discussion, and the ride is never dull. After dropping them off at school and making sure they’ve got everything they need, I continue the short drive to the hotel.
07:30AM
I change into my uniform and dive into the daily briefing—VIP arrivals, key updates, birthdays, anniversaries. A quick mental note to personally greet those celebrating. Then, before heading to the office, I do my morning rounds. Breakfast is one of the most important touchpoints in the guest experience, and I make sure everything is running smoothly. Along the way, I check in with the team, catching up with chefs, servers, and anyone I meet as I walk the hotel floors.
08:45AM
With the morning operations under control, I finally get to my office. My Executive Sous Chef, Basha, is already on the floor, engaging with both guests and the team. I take a moment to list out my key tasks—starting with any unfinished ones from the day before. No matter how packed the schedule gets, I highlight three absolute priorities that must be completed. It’s easy to get lost in a never-ending to-do list, but I’ve learned from managing large properties that focus, and delegation are key to getting things done right.
09:30AM
Time for our GT (General Team) meeting, where department heads gather to discuss hotel operations in detail. VIP arrivals, upcoming events, special requests—everything needs to be aligned to ensure a seamless guest experience.
10:00AM
I meet with my key chefs over tea to discuss the day’s operation—product quality, orders, and special guest requests. I prefer a collaborative approach, brainstorming ideas rather than dictating orders. It encourages creativity and ownership within the team, pushing them beyond their daily routines and helping them grow.
11:00AM
Next, I tour the receiving and production kitchens, checking the quality of ingredients and dishes in preparation. This is also when I catch up with suppliers or coordinate with the hotel’s support departments—keeping a team of 150+ chefs running smoothly requires constant communication.
12:00PM
A quick but effective daily line-up with the senior chefs. We go over the hotel’s vision, key events, and guest expectations. Each chef shares insights to keep the discussion engaging and relevant—long meetings are never productive, so we keep it concise.
12:15PM
Lunch service is in full swing, and I move across the restaurants and event spaces, tasting dishes, talking with the teams, and catching up with FOH and BOH staff. This is when we brainstorm—new dishes, menu ideas, and trending techniques from Instagram or Pinterest. The more we share and build knowledge together, the more the team opens up with their creativity.
13:45PM
I sit down for lunch in the employee dining room with different team members, steering the conversation away from work for a bit. It’s important to disconnect, even if briefly. I also use this time to catch up with my sons, friends, or family abroad.
14:30PM
Afternoons are for creativity—menu development with the team. By this time, the chefs have been refining ideas, and we taste the results together, discussing how each dish fits into our different restaurants. I encourage them to shape their own culinary identities while I offer ways to refine or elevate flavours. I’ve been fortunate to work under incredible chefs who taught me these skills and passing that knowledge forward is one of the most rewarding parts of my role.
16:00PM
I shift focus to other key areas—marketing, sales, and revenue strategy. The restaurant experience extends far beyond the kitchen, and working closely with these departments is crucial to our long-term success.
17:00PM
I sit down with our EAM F&B, Iteb, to discuss long-term plans for the restaurants. We align on our vision for the next three to four months, ensuring that everything from financial targets to guest experience enhancements is on track. The F&B business thrives on collaboration, and this partnership is vital.
18:30PM
Back on the floor, I check in with the chefs, engage with guests, and catch up with restaurant managers. These moments—sharing stories, ensuring smooth operations, and making personal connections—are what truly define hospitality.
19:30PM
If there are no VVIP events, I wrap up and make my way home. Music sets the tone for the drive. It’s either Boccherini, Jake Bugg, Miles Cane, The Vaccines or Laidback Luke – my playlist varies wildly, depending on the mood.
20:15PM
We always have dinner together as a family. My wife or I will cook, sometimes preparing something in advance, but it’s more about the conversation than the food. My sons share stories from school, and updates on their projects (or the latest video game achievements), while my wife talks about the businesses she’s liaising with. It’s a relaxed, grounding part of the day. On my days off, the twins join us in the kitchen, learning to cook alongside us.
21:30PM
With the twins in bed, my wife and I prepare for the next day—packing lunches, and organising breakfasts. Then, finally, we sit down together, either reading or watching a movie.
22:30PM
Unless there’s a major event at the hotel, I aim to get to bed early. The pace of the week can be relentless, and being well-rested is crucial to keeping up with the demands of the job. Tomorrow, it all begins again.
