Robert Gonzalez

Executive Pastry Chef

Robert Gonzalez is a world-class pastry chef and cookbook author based in Boston, MA. Originally from Miami, FL and a graduate of the Miami Culinary Institute, Robert began his career at Tuyo in 2011 under James Beard Award winning chef Norman Van Aken. He moved to Boston in 2015 to collaborate with Executive Chef Robert Sisca, curating revolutionary desserts for the renowned French restaurant Bistro du Midi.

Robert’s talents have helped launch several projects throughout New England, including Cultivar, the Ames Hotel, and Concord Market. In 2022, Robert published, Baking: The Ultimate Cookbook to share his passion for top-quality confections with home bakers. Robert has also been featured prominently throughout culinary media. In 2016, he was a Semifinalist for Eater: Young Guns. In 2024, he finished second in Food Network’s Spring Baking Championship. 

He owns Niveaux Pâtisserie in Quincy, MA which stands as a showcase for Robert’s boundary-breaking craftsmanship that dazzles both palate and eye with the art of pastry. His passion, dedication, and ability to marry tradition with innovation make Robert a luminary in the industry.

Robert is currently Executive Pastry Chef and Owner of Masons Steakhouse.