Today we’d like to introduce you to Robert Dezange Octela.
Hi Robert, so excited to have you with us today. What can you tell us about your story?
I started my culinary journey with a passion for food, hospitality, and bringing people together through memorable dining experiences. Over the years, I worked my way up through different kitchen roles by staying dedicated, learning from strong chefs and mentors, and constantly pushing myself to improve both creatively and operationally. Today, I serve as a Banquet Chef in the Florida Keys, where I oversee weddings, luxury events, tastings, and high-volume functions while helping lead culinary operations across multiple outlets when needed.
My culinary style is heavily influenced by my Haitian background, Floribbean cuisine, and the culture of the Florida Keys. I enjoy creating food that feels elevated but still soulful and comforting. Throughout my career, I’ve developed menus ranging from upscale plated dinners and seafood-focused experiences to large buffet events serving hundreds of guests. I take pride not only in the food itself, but also in leadership, organization, teamwork, and mentoring others in the kitchen.
Family has always been one of my biggest motivations. Everything I do is driven by wanting to build a better future, create opportunities, and leave something meaningful behind for my children and loved ones. Outside of the kitchen, I’m passionate about entrepreneurship, hospitality consulting, mentoring, and building creative projects that connect food, culture, and community.
What keeps me motivated is the ability to turn hard work, creativity, and resilience into experiences that people genuinely remember. Whether I’m leading a banquet for 200 guests, developing new concepts, or helping a team through a busy service, I try to bring passion, professionalism, and heart into everything I do.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
“It definitely hasn’t been a completely smooth road. One of the biggest challenges has been balancing family life while working long hours in the culinary industry, especially in high-pressure resort and banquet environments. There were times where staffing shortages, large events, and demanding schedules pushed me mentally and physically, but those experiences taught me leadership, patience, and resilience. Another challenge was continuously proving myself and growing professionally while adapting to different kitchens, teams, and expectations. Through it all, I stayed focused on improving my craft, supporting my family, and creating opportunities for a better future.”
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I currently serve as the Executive Complex Banquet Chef at Three Waters Resort & Marina in Islamorada, Florida Keys, where I oversee large-scale banquet operations, weddings, luxury events, menu development, food quality, team leadership, and high-volume execution. I specialize in Floribbean, Caribbean, Haitian, and coastal-inspired cuisine, while also creating elevated dining experiences that balance creativity, organization, and consistency under pressure.
In addition to my banquet leadership role, I also assist my brother at his local restaurant, Shima Sushi & Champagne, where I help support culinary operations and special events. I also collaborate with local catering establishments including Chef Drew’s Island Catering and Tony’s Moveable Feast, helping with private events, upscale catering, and large functions throughout the Florida Keys.
One thing that sets me apart is my versatility and willingness to step in wherever needed. Alongside my resort work, I have experience doing traveling Taskforce Chef assignments, helping restaurants and resorts during transitions, staffing shortages, and operational challenges. Although I’ve temporarily put traveling on hold to spend more time home with family, that experience helped me develop strong leadership, adaptability, and problem-solving skills in many different culinary environments.
I’m most proud of being able to lead teams through high-pressure events while still mentoring others, staying humble, and continuously growing as a chef and leader. I’m known for my strong work ethic, creativity, reliability, calm leadership during busy services, and my ability to bring people together through food and hospitality.
Are there any important lessons you’ve learned that you can share with us?
One of the biggest lessons I’ve learned through my journey is that success means nothing if you lose yourself and your family in the process. I’ve gone through very dark moments in both my career and personal life where stress, pressure, and negative decisions made me feel completely lost, even to the point of contemplating suicide. But through what I call a true “Jesus moment,” I realized I was given another chance to change my life and perspective. Since then, I’ve focused more on faith, positivity, personal growth, and being present for my family. I’ve learned that leadership is not just about titles or success in the kitchen, but about inspiring others, staying humble, helping people grow, and becoming a better man every day. My journey has taught me resilience, gratitude, and the importance of never giving up no matter how difficult life becomes.
Contact Info:
- Website: https://www.chefroboctela.com
- Instagram: @chefroboctela
- Facebook: Chef Rob Octela
- LinkedIn: Robert Dezange Octela
- Twitter: Robert Dezange Octela
- Youtube: Chef Rob Octela
