About the Chef: Chef Robinson was raised in Harlem, New York, and when his passion for food began at the tender age of eleven. This passion combined with his magnetic personality has led to an expansive career in the culinary world. His dynamic professional legacy is distinguished most by his role as Sous Chef at St. Gregory Hotel and as Executive Chef at the United States Department of Energy, Indulj Restaurant and the Washington Marriot International. Through these experiences, Robinson has crafted his culinary identity.
While Robinson’s expertise spans the globe from Southeast Asian, Mediterranean and Caribbean cuisine, Robinson enjoys preparing contemporary American dishes and shows this with flourish with this latest endeavor. Robinson also finds time to volunteer at homeless shelters, schools, churches, and food banks where he prepares meals and trains others in catering pro-bono to those in need. You can certainly feel the love behind his cuisine with every bite.
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