Claire Sharryn Roberto

professional chef + international restaurant consultant.
featured in Vogue, Forbes, ELLE.
master the art of functional, elevated cuisine.👇

[Claire Sharryn Roberto @chefclaire_]

I haven’t shared a recipe in two years. Here is why. Two years ago, my world stopped. I went from opening restaurants globally to the terrifying reality of: brain tumour, brain surgery, a broken hip, + an osteoporosis diagnosis that changed everything.

I feared the Chef I once was - the consultant who built empires - was gone forever. But in the quiet, the kitchen became my sanctuary. Even when I could only stand for 30 minutes at a time, I created. I used my professional training not for clients, but to cook my way back to life.

These two years didn’t just break me; they gave me a masterclass in resilience. You stood by me when I couldn’t stand for myself, + now, I’m giving it all back. The vault is open. Starting tomorrow, I am sharing 100 recipes. 100 days. 100% free. My life’s work, dedicated to your mental + physical strength. I’m back. 🤍

[Claire Sharryn Roberto @chefclaire_]

thank-you to my incredible online community for all your kind care, support + love through it all 🫶

[Claire Sharryn Roberto @chefclaire_]

I haven’t shared a recipe in two years. Here is why. Two years ago, my world stopped. I went from opening restaurants globally to the terrifying reality of: brain tumour, brain surgery, a broken hip, + an osteoporosis diagnosis that changed everything.

I feared the Chef I once was - the consultant who built empires - was gone forever. But in the quiet, the kitchen became my sanctuary. Even when I could only stand for 30 minutes at a time, I created. I used my professional training not for clients, but to cook my way back to life.

These two years didn’t just break me; they gave me a masterclass in resilience. You stood by me when I couldn’t stand for myself, + now, I’m giving it all back. The vault is open. Starting tomorrow, I am sharing 100 recipes. 100 days. 100% free. My life’s work, dedicated to your mental + physical strength. I’m back. 🤍

[Claire Sharryn Roberto @chefclaire_]

@camski whole heartedly agree with you + cannot wait to be HOME next week! 🇦🇪♥️

[Claire Sharryn Roberto @chefclaire_]

@gary_teroller thank-you for being by my side through it all.

[Claire Sharryn Roberto @chefclaire_]

They said I’d never taste again. I said I was a Chef.
1 hour after brain surgery, I didn’t ask for water. I asked for a test.

That hospital boiled carrot was the most important meal of my 24-year career. It was the moment I had to decide: was my gift gone, or was it just waiting to be reclaimed?

I used my professional training to cook my way back to clarity. Today, my palate isn’t just restored - it’s refined.

The Promise: YOU stood by me in the darkness. Now, I’m giving it all back. 100 Professional Recipes. 100 Days. Completely Free.

Day 15/100: The Resurrection.

[Claire Sharryn Roberto @chefclaire_]

the chef hack to foolproof crispy, crunchy popcorn. every time.

[Claire Sharryn Roberto @chefclaire_]

Day 14/100: Sushi Popcorn.

This Sushi Popcorn is crisp, savoury, + I designed this for those who refuse to settle for a soggy snack.

THE SUSHI SPICE (a basic furikake)
1/4 cup white sesame seeds
2 tablespoons sea salt
2–3 teaspoons nori flakes (or 2 seasoned nori sheets)
THE POPCORN
2 tablespoons cold-pressed coconut oil
1/3 cup organic corn kernels

NOTES BEFOE YOU BEGIN
Wrap the lid of your pot in a kitchen towel, to help collect condensation that will come down from the lid + make your popcorn soggy. You’ll also need to shake the pot as you cook your kernels to keep them moving so they don’t stick to the bottom.

METHOD
1. In a food processor or spice grinder, pulse sesame seeds, nori + salt 1 or 2 times so that the seeds are partially ground, leaving some whole, taking care not to over-grind + cause condensation which will make the spice blend soggy.
2. Heat oil until it glistens. Add kernels + close the lid.
3. Shake the pot to keep them moving.
4. Remove from heat immediately once the popping stops.
5. Pour into a bowl + stir through the sushi spice mix until it reaches room temperature (this prevents residual heat from trapping moisture). ENJOY IT HOT.

[Claire Sharryn Roberto @chefclaire_]

@gary_teroller better than dates + tahini?

[Claire Sharryn Roberto @chefclaire_]

@gary_teroller making a fresh batch today, but maybe with a date jam + tahini filling!

[Claire Sharryn Roberto @chefclaire_]

Day 13: PB+J Chocolate Cups 🍫🥜

One of the challenges about cheffing for a certain VIP client was her relentless sweet tooth. She needed something indulgent every week, but it HAD to be refined sugar-free. This is the exact recipe I developed to keep her SATISFIED whilst hitting her health goals. She was obsessed.

INGREDIENTS
200g dark chocolate, coarsely chopped (I used 100% cacao)
a good pinch of Kalahari desert salt
40g organic peanut butter
1 teaspoon chia seeds
40g raspberries
30g cacao nibs for garnish

METHOD
The Jam: Add raspberries to a bowl. Using a fork stir + mash through the chia seeds. Set aside.

The Chocolate: Melt chopped chocolate over a pan of barely simmering water. Once melted, stir in the desert salt until smooth. Leave to cool for 10 mins.

The Base: Spoon 1/2 of the chocolate into silicone cupcake moulds. Freeze for 5 mins.

The Filling: Spoon 1 heaped teaspoon of peanut butter into the centre of each. Spread into a circle slightly smaller than the base. Spoon the raspberry jam on top.

The Seal: Spoon the remaining chocolate over the top to cover. Top with cacao nibs + freeze for 10 mins until set.

CHEF’S NOTE: Using 100% cacao is the secret to that deep, professional satisfaction, but the real trick is the symmetry rule. Keeping the filling slightly smaller than the base ensures the chocolate seals perfectly for that distinct “snap.”

[Claire Sharryn Roberto @chefclaire_]

@AbrahamHicks @gary_teroller 🤌

[Claire Sharryn Roberto @chefclaire_]

@lovindubai true leadership in action. remarkable care for the people of this nation. ♥️🇦🇪

[Claire Sharryn Roberto @chefclaire_]

@gary_teroller consider it done. making a fresh jar as soon as we land in Dubai!

[Claire Sharryn Roberto @chefclaire_]

Day 12/100: Quick Pickled Red Onions.

In my 24 years as a chef, I’ve built over 15 restaurants In 8 countries. But during my recovery - when I could barely stand for 30 minutes - the kitchen became my sanctuary. This pickling base was one of the first things I brought back into my routine. It is simple, professional, + a masterclass in adding functional flavour when life feels heavy.

INGREDIENTS
2 large red onions, thinly sliced
2 teaspoons whole black peppercorns
1 teaspoon whole black mustard seed
1 large sprig fresh rosemary
1 large sprig fresh thyme
1 bay leaf
2 cups water
2 cups white wine vinegar
1/2 cup coconut blossom sugar
2 teaspoons pink salt

METHOD
The full narrated technique + step-by-step are in the video.

CHEF’S NOTE
The secret is what I call the “smooth melt” - simply heating the liquid over medium heat until the sugar + salt are completely dissolved + the liquid is crystal clear. We want it hot enough to integrate the flavours, but we aren’t boiling the life out of the vinegar.

This journey is about giving back the resilience I found in the kitchen with the support of all of you along the way.

[Claire Sharryn Roberto @chefclaire_]

@AbrahamHicks now that’s what i’m taking about @gary_teroller 🤌

[Claire Sharryn Roberto @chefclaire_]

@lovindubai after hunting for ice across Paris all summer, this is luxury. totally thrilled to be back home in Dubai next week, @gary_teroller 🤌

[Claire Sharryn Roberto @chefclaire_]

if you want more protein, blend in a tablespoon of hemp seeds or chia seeds or collagen before stirring in the chia.

[Claire Sharryn Roberto @chefclaire_]

Day 11 of 100: Summer Berry Chia Pudding recipe.

The ultimate meal-prep for gut health. I am leaning into the polyphenols + fiber here to keep the gut lining supported + energy levels stable. It’s functional, delicious, + takes the stress out of your Monday morning.

I am sharing this to show you how simple making healthy food at home can be.

INGREDIENTS
1 cup frozen mixed berries
1.5 cups milk of choice (I used my homemade almond milk)
1 teaspoon raw honey
3 tablespoons protein powder
2/3 cup chia seeds
TO SERVE
coconut yoghurt
cacao nibs
goji berries

METHOD
Blend the frozen berries, milk, raw honey, + protein powder on high until smooth.
Whisk in the chia seeds + refrigerate for 40 minutes (or overnight) until set.
Layer into glass jars with your desired amount of coconut yogurt as the base. Seal + store in the fridge, ready for breakfasts for the week!

When you’re ready to serve, top with cacao nibs + goji berries for that essential crunch factor (you don’t want these to go soggy in the fridge!).

NOTE: The frozen berries make the base cold instantly, so it sets much faster than using room-temp milk!

[Claire Sharryn Roberto @chefclaire_]

@gary_teroller feeding you is my favourite. is this really your best? blow me over.

[Claire Sharryn Roberto @chefclaire_]

@gary_teroller i DREAM about this silky hummus. best in Paris, for sure.

[Claire Sharryn Roberto @chefclaire_]

@gary_teroller YOU’RE cooking for me. 😉

[Claire Sharryn Roberto @chefclaire_]

Day 10 of 100: Skillet Lasagne. This is a one-pan recipe win. No hours of layering in a baking dish, just real ingredients + a single skillet to catch all the caramelised flavour. Perfect for your weekend.

SKILLET LASAGNE
Serves 4 - 6

INGREDIENTS
For the Bolognese Sauce:
200g beluga lentils, soaked overnight
220g crimini mushrooms
1 cup walnuts
2 tablespoons olive oil
1/2 yellow onion, grated
3 cloves garlic, sliced
1 large carrot, grated
400g can peeled plum tomatoes
2 tablespoon tomato paste
1/2 cup good quality red wine
50g sun dried tomatoes, chopped
3 tablespoons tamari
1 teaspoon dried oregano
5 basil leaves, chiffonade
salt + freshly ground black pepper
(optional: 1/2 cup water if sauce reduces too quickly)
For the Béchamel Sauce:
2 tablespoons beurre de baratte (or butter)
2 tablespoons flour (can sub gluten-free)
2 1/2 cups almond milk, warm
salt + white pepper
a pinch of grated nutmeg
90g parmigiano reggiano
approx. 1/2 box (or 6 sheets) lasagne of choice

METHOD
The Base: In a food processor, pulse mushrooms + walnuts into very fine pieces.
The Bolognese: Sauté onion, garlic, + carrot on medium-low heat. Add canned tomatoes, breaking them up with kitchen scissors. Stir in tomato paste, rinsed lentils, tamari, mushroom/walnut mixture, wine, sun-dried tomatoes, oregano, + basil. Simmer for 20 mins until lentils are nearly tender + sauce is thick.
The Béchamel: Melt butter in a medium saucepan over medium heat. Whisk in flour + cook for 1-2 mins until slightly golden. Slowly pour in warm milk, whisking continuously to prevent lumps. Stir for 3-5 mins until thickened. Add salt, white pepper, nutmeg, + cheese. Whisk well + remove from heat.
Assemble + Bake: In an ovenproof skillet, layer bolognese, lasagne sheets, + béchamel. Repeat layers, finishing with a final thick layer of béchamel + extra cheese.
Bake at 200°C (400°F) for 30-35 mins until pasta is tender + top is bubbling + edges are crispy + golden.
Rest: Allow to rest for 10 mins before slicing.