Chef Shari Lynne Robins

grew up in Scarsdale, New York, home of her first catering business at the age of 13. After attending the University of Denver Hotel and Restaurant Management School, she continued her studies at the Culinary Institute of America, Hyde Park campus from which she graduated with honors.

Following her training, Ms. Robins went immediately to work at high profile restaurants in New York City, including Jonathan Waxman’s JAMS, Larry Forgione’s AN AMERICAN PLACE and Eli Zabar’s E.A.T. After learning everything she ever wanted to know about caviar and fois gras at PETROSSIAN , she landed the job as Chef de Cuisine at COFFEE SHOP, the Manhattan restaurant/nightclub with a Brazilian twist.

In 1992 the west coast beaconed and Ms. Robins accepted the position of Chef/Manager at PANNIKIN’S BROCKTON VILLA RESTAURANT in La Jolla, California where she created from concept to execution the cuisine and layout of this start-up. She was then hired away by BARNEY GREENGRASS to open the flagship restaurant at Barney’s New York in Beverly Hills. Later Ms. Robins was selected by famed restaurateur, Bruce Marder, to open FUSION at the Pacific Design Center, managing both restaurant and catering operations.

Most recently, Shari was Executive Chef for JAMES’ BEACH RESTAURANT and CANAL CLUB in Venice, California. Since their openings, her proprietary menu of California Beach Cuisine and Pan Pacific food has won critical acclaim from the LOS ANGELES TIMES MAGAZINE, GOURMET MAGAZINE and BON APPETITE.

Also noteworthy is her first baking contest win a the age of 7 years old!


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