Robin has spent a quarter of a century carving out a career as a highly successful professional chef. Having started out as a fresh-faced pot wash, he quickly rose through the ranks under the direction of some of the country’s top chefs, including Andrew Turner and Daniel Galmiche, who dually helped him develop and hone the skills he still uses to this day.
Spells at London’s Dorchester, The Greenhouse and Berkshire’s Cliveden House Hotel, gave Robin an education in every aspect of the professional kitchen and culminated in a number of head chef positions.
Driven by the “happy madness” that is the hospitality industry and the team ethos at Essential Cuisine, Robin works tirelessly in his role as Business Development Chef, using his years of experience in professional kitchens to educate and inspire customers, helping them unlock the possibilities of Essential Cuisine’s range.
Biggest inspiration in your career?
Longest shift pulled?
If I wasn’t a chef, I would be…
In the army.
What advice would you give to a young chef just starting out in the industry?
Write everything down and push yourself to be the very best you can be.