Missy Robbins

Missy Robbins has been cooking professionally since 1993. Shortly before graduating from Georgetown University in Washington, D.C., she decided to turn her passion for food and restaurants into a career and took a part-time job on the weekends at 1789 Restaurant, where after graduating, she stayed for another year as a full time employee. It was here that she was exposed to the fast paced environment of kitchens, learned cooking techniques, and was introduced to the world of fine dining from behind the scenes.

Before moving to New York in 1994, Missy spent the summer working at Wheatleigh, a small luxury hotel in the Berkshire Mountains in Massachusetts. In October of that year she moved to Manhattan where her first stop was Peter Kump's New York School of Cooking. Upon completing the program at Peter Kump's, she embarked on an externship at March working for Wayne Nish. When finished, she moved on to work for Anne Rosenzweig at Arcadia, where she spent a year and a half learning Anne's unique American cuisine and honing her skills. In the spring of 1995 a position opened at March and she could not resist the opportunity to return. After another two years, she went back to work for Anne as the sous chef for The Lobster Club.

After two years helping to run the kitchen at the Lobster club, Missy longed to enhance her culinary education even further and embarked on an excursion to Northern Italy where she worked in three kitchens throughout different regions.

Upon her return from Italy she began working as the sous chef at The SoHo Grand Hotel and has worked there ever since. Missy is currently the chef de cuisine.


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