Robert May (1588 – in or after 1664[1]) was an English professional chef who trained in France and worked in England.

[1][2] Following his training, he served his apprenticeship in London,[4] working for Arthur Hollinsworth (cook to the Grocer's Hall and Star Chamber).

[1] After his apprenticeship, May returned to Wing and became one of the five cooks reporting to his father at Ascott Park.

[1] In the mid-1630s Sir Anthony Browne employed May to be the chef at his country estate (Cowdray House) in west Sussex.

[4] The Accomplisht Cook is still considered to be one of "the most extensive English treatment of potages, broths, and soups", with about 20 per cent of the volume devoted to them.