Hailing from Southampton, UK, Robin first began working in kitchens washing dishes at a local pub part time. After leaving school Robin began a culinary career that took in some of London’s most respected restaurants including Pied a Terre, Bibendum and The Glasshouse.
Since migrating to Australia in 2000, Robin has established himself as one of the Australia’s most exciting chefs. Robin opened his first restaurant, Interlude, in Melbourne in 2004. It quickly became one of the foodie capitals top dining destinations, earning “Two Hats” in The Age Good Food Guide consecutively in 2007 and 2008.
Robin was awarded The Age Young Chef of the Year in 2004 and Best New Talent in 2005, by Australian Gourmet Traveller.
After Interlude’s closure in 2010 Robin took over the head chef post at The Deanery in Melbourne, earning them a “One Hat” award within 6 months.
Robin then decided to make a sea change with his wife Kate, and together they opened their gourmet bakery and cafe in the seaside town of Apollo Bay, on Victoria’s Great Ocean Road.
In September 2013 Robin made the move to Dunkeld and the role of Executive Chef at the Royal Mail Hotel, earning further “2 Hat” ratings for the Dining Room for 3 consecutive years from 2015 – 2017.
Robin’s passion for hyper local dining has seen the Royal Mail Kitchen Garden increase in size to 1.2 hectares and to now be known as the most productive kitchen garden in Australia. With an aim to be as sustainable as possible, Robin has also been integral in bring to life projects including the production of house grown beef and lamb into the Royal Mail’s dining experience.
October 2017 saw the next chapter of Robin’s career being written, with the opening of the Royal Mail’s new restaurant – named ‘Wickens at the Royal Mail Hotel’. Robin worked closely with the design team on the stunning showcase kitchen and dining room, described as ‘world class’ and ‘best in Australia’ by leading food media. Robin also oversees the re-developed Royal Mail Hotel’s casual diner, Parker Street Project.