French chef Frederic Robert checks in to The Peninsula New York

Globetrotting chef Frederic Robert has checked in to The Peninsula New York as Chef de Cuisine of the US hotel's gastronomic restaurant, Clement.

Frédéric Robert is the latest in a long line of French chefs cooking up a storm in the Big Apple, joining rank with the likes of Jean-Georges Vongerichten, Eric Ripert, Daniel Boulud and pastry chef Dominique Ansel. Originally from the Burgundy region of France, The Peninsula New York's latest Chef de Cuisine will be bringing his global experience to the hotel's Clement restaurant.

Frédéric Robert previously worked as Executive Sous-Chef at Paul Pairet's famous Shanghai restaurant, Ultraviolet by Paul Pairet, where culinary arts meet new technologies for a multi-sensorial experience. He also spent time working as Executive Pastry Chef at the Shangri-La Vienna.

Before joining the Clement restaurant, Frederic Robert was working on the opening team of a Brooklyn-based "farm-to-table" restaurant called L'Antagoniste.

At The Peninsula New York -- a stone's throw from the city's MoMA museum -- Frederic Robert will be tasked with creating lunch and dinner menus inspired by fine American fare. His debut menu includes seaweed-crab vanilla salad, agrumes-poached flounder filet with spring vegetables and zaatar-crusted lamb with yogurt tahini and eggplants.