Missy Robbins

Lilia

567 Union avenue
New York - Brooklyn
Stati Uniti
T. +1 718 5763095

 

Missy Robbins entered the A Voce’s staff in the autumn of 2008. It is here that she finally defined her style, focused on Italian classic specialties, redesigned with a touch of contemporaneity that doesn’t scorn some elegance in the appearance. A process based on simplicity, clear tastes and the various regional traditions of Italy.
Currently the executive chef both at A Voce Madison and at the recently opened A Voce Columbus, Robbins’s style is the sum of her previous experience. A graduate from Georgetown University in Washington DC in 1993, in October of the following year she moved to Manhattan, to learn the basics of this profession at the Institute of Culinary Education. Among her earliest prominent experiences, a long journey to Italy where she refined her taste for Italian cuisine working in rural and homely trattorie in Tuscany, and at Emanuele Scarello’s Agli Amici in Friuli.
Having returned back home, Robbins passed from the role of chef de cuisine at the boutique SoHo Grand Hotel to the most important experience in her pre-A Voce journey: in Chicago, she supervised the kitchens of Café Spiaggia and most of all Spiaggia, one of the very few 4-star restaurants, according to the Chicago Tribune. The two restaurants are run by Italian-American Tony Mantuano.
In 2005, she was among Starchefs.com’s 10 promising chefs of the year. The most prestigious award, however, arrived 5 years later: she was Food and Wine Magazine’s “Best New Chef” in July 2010, an ordination to which the two latest prestigious decorations should be added: A Voce Madison received the Michelin star in October 2009, followed one year later by A Voce Columbus.

Has participated in

Identità Milano, Identità New York


Identità Golose

Identità Golose