Robert McKeown has worked across all aspects of the food, media, hospitality, and design industries. A former correspondent and editor-at-large for titles such as Gourmet (USA), Wallpaper* (UK), and Gourmet Traveller (Australia), he’s been nominated
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Robert McKeown has worked across all aspects of the food, media, hospitality, and design industries. A former correspondent and editor-at-large for titles such as Gourmet (USA), Wallpaper* (UK), and Gourmet Traveller (Australia), he’s been nominated as World’s Best Food Journalist and won many global awards. As a creative director, designer, researcher he’s worked on hospitality projects in dozens of countries, including Singapore’s Fullerton Bay concepts for chefs like Zak Pellaccio and Jean-Georges Vongerichten; designers such as Adam Tihany and Shigeru Ban; and the development of Hong Kong brasserie Lily + BLOOM, which he co-owns. He regularly lectures in forums such as World Summit for Peace Through Tourism and the Oxford Food Symposium, and splits his time between Southeast Asia and Canada, where he is a graduate fellow at Concordia University.
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