Originally from Los Angeles, Robinson has always had an affinity for connecting with others over food, taking pride in being the last person to eat at any party due to his preoccupation with ensuring everyone enjoyed their meals. He took note that most people “eat with their eyes first,” which inspired him to draw from the city’s renowned graffiti culture and his personal love of painting to execute visually impressive plates no matter the combination of flavors and fixings. Just as an artist mixes colors to create a masterpiece, Robinson combines and reinvents classic ingredients to morph them into unique and exciting flavor profiles that surprise guests with every bite.
With impressive tenures at The Ritz-Carlton’s Chicago and Laguna Niguel locations; the iconic Royal Palms Resort and Spa in Scottsdale; Four Seasons Hotels & Resorts’ properties in Scottsdale, Jackson Hole, Denver and Boston; and most recently, the We-Ko-Pa Casino & Resort in Scottsdale; Chef Robinson brings a passion and energy to his profession and to the kitchen.
Robinson, a seasoned hospitality professional with more than two decades of experience leading culinary operations at a number of exclusive and luxurious hotel brands across the country, is now Executive Chef at the Westin Tempe.