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Interview With Missy Robbins, Italian Style With A Twist | Video

From ingredients to the role of women in the brigate, a chat with the American chef at NYC restaurants A Voce, that made of Italian cuisine her cuilinary flag

By FDL on

Fine Dining Lovers met Missy Robbins, Executive Chef at two A Voce restaurants in New York, both awarded with a Michelin star.

Famous for her cooking philosophy based on classic Italian specialties with a contemporary twist, chef Robbins has shared with us the secrets of her cuisine, and explained us where the passion for Italian culinary tradition and flavours comes from.

Born in Washington DC in 1971, Robbins began her culinary career at the Institute of Culinary Education, formerly known as Peter Kump's New York Cooking school. She then sharpened her repertoire at establishments such as March, Arcadia, The Lobster Club. She travelled around Italy, where she found out that Italian cuisine was her authentic passion: she went to Tuscany, to work in rustic and traditional trattorie, and then to Friuli region, where she trained at the Michelin-starred restaurant Agli Amici with chef Emanuele Scarello.

Prior to joining A Voce, Robbins was executive chef at Spiaggia in Chicago - where she attracted the attention of Barack and Michelle Obama, who were regularswhere - and she worked with one of the nation's few Chicago Tribune four-star Italian chefs, Tony Mantuano. She joined A Voce staff in September 2008.

After being awarded as the "Best New Chef" by Food and Wine magazine in 2010, she's today one of the most talented woman chef: but don't ask her about this topic if you don't want to make her angry!

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