Meet Rob, our new CEO

• Former chef and food policy advocate Rob Rees MBE DL is the new CEO of the Stephanie Alexander Kitchen Garden Foundation.
• He brings a lifelong passion for food education and building fair, sustainable food systems.
• Rob aims to grow the Foundation’s reach and strengthen community and youth involvement.

Known for his restless curiosity and drive, Rob Rees MBE DL, has channelled the creative energy that once fuelled his Michelin-starred kitchen career into a new mission, bringing pleasurable food education to all Australian children. 

Rob joined the Stephanie Alexander Kitchen Garden Foundation as CEO in August and has plenty of exciting plans ahead. But before we share what’s next, let’s get to know him a little better.

From Michelin kitchens to food education

Rob grew up in Essex, just outside London, and knew he wanted to be a chef the moment he saw one serving miniature éclairs and tarts for afternoon tea on a family holiday. The first boy to study cookery at his school, he went on to train and work in some of the world’s best restaurants.

“It teaches you resilience, time management, when to pick your moments, and how to communicate,” he says. But he also notes that the industry often lacks emotional intelligence and empathy – qualities he now considers essential in his leadership.

For the last 25 years, Rob has channelled his culinary background into creating meaningful social change. He’s worked on food policy, championed sustainability, and helped build fairer, healthier food systems. His efforts in improving school food in the UK earned him the honour of Member of the Most Excellent Order of the British Empire (MBE) and Deputy Lieutenant (DL).

Now living in Melbourne with his family for over a decade, Rob was most recently CEO of Cultivating Community before taking on his new role at the Foundation.

Food that feels like home

When it comes to food that feels like home, Rob goes back to the UK. “It’s simple things, not pretentious cheffy stuff,” he laughs. “You can't beat fresh raspberries on a summer’s day, eaten straight from the vine with a shortbread biscuit.”

He fondly recalls the food of the picturesque Cotswolds, where he once lived (he used to be known as The Cotswold Chef): “Smoked trout, maybe jazzed up as a tartare, and the incredible local cheeses. There are nearly 450 Cotswold cheeses! I’d choose a May Hill or a Double Gloucester.”

In Melbourne, Rob keeps the tradition of Sunday lunch alive with his wife, 20-year-old son and 18-year-old daughter. “The family loves a roast chicken, stuffing, and roasted parsnips. It’s like a mini-Christmas dinner every Sunday,” he says. On busy weeknights, he’ll whip up something simpler, like gnocchi with cherry tomatoes and pesto, finished with a bowl of berries for dessert.

Students taking Rob to their garden at Fitzroy North Primary School

Finding his way in the garden

While Rob admits he feels most comfortable in the kitchen, his time with farmers and food growers, and around community gardens has given him a real respect for the garden side of the program.

“We’ve recently redone our garden, and I’m looking after it as best I can. I’m big on herbs; coriander, parsley, Vietnamese mint, basil, and lavender. Lavender reminds me of the Cotswolds and England, and I love cooking with it,” he says.

Why the Kitchen Garden Foundation?

For Rob, stepping into the role of CEO of the Stephanie Alexander Kitchen Garden Foundation felt like a natural fit.

“I’m blown away by Stephanie’s innovation and drive in setting up the Foundation 20 years ago, and transforming so many children’s relationships with food through hands-on education,” he says. “The Kitchen Garden Program is especially impactful in communities facing socio-educational barriers, with over half of its reach in regional and remote areas.”

He’s committed to ensuring inclusivity and diversity remain at the heart of the work, and wants to “keep improving the way in which we listen and engage young people, educators and communities in our decision-making”.

Rob hosting the National Kitchen Garden Awards 2025 ceremony at Kilkenny Primary School in Adelaide

Looking ahead

So where does Rob hope to see the Foundation in a year’s time?

“If we were having this chat in 12 months, I’d love to be able to say we’ve deepened our co-design and co-creation with young people and educators, secured Federal Government investment, and expanded our community-based activities, with more people on the ground representing the Foundation,” he says.

Rob is excited to lead the next chapter of the Foundation’s work, helping more children experience the joy and lifelong benefits of growing, harvesting, preparing, and sharing fresh food.

Rob was recently featured as Changemaker of the Week in Pro Bono, read his interview here, and connect with him on LinkedIn.