Can a lodge actually find an internationally acclaimed executive chef? At Frontier Steelhead Experience this is a reality. Food has always been a priority for us. If you are going to try and match the worlds best steelhead fishery with the finest lodge food in the country, you better start with a world class chef.
Robbie is originally from Newfoundland and Labrador, Canada, and grew up surrounded by traditions that ingrained an intense love for all things food. From preserving seafood and game meats to baking bread or gathering from the land, many of what we would call food trends nowadays were just a normal part of growing up.
After leaving Labrador and heading west, Robbie studied professional cooking at the Southern Alberta Institute of Technology (SAIT) in Calgary, Alberta. He interned at the acclaimed La Chaumiere, Calgary’s best known, long-standing fine dining establishments during this time. After Culinary School, Robbie entered the Calgary restaurant scene but soon after accepted an opportunity to cook at the Canadian Embassy in Beijing, China, while simultaneously consulting for a restaurant group opening new locations before the 2008 Beijing Olympics.
After returning to Canada, Robbie found himself in Edmonton, Alberta, working at Sage Restaurant at the River Cree Resort and Casino. It was here he worked his way up from Sous Chef to his first Executive Chef position. During this time, he had the opportunity to cook at the prestigious James Beard House in New York City.
In most recent years, Robbie has adjusted from restaurants to becoming a Private Chef. He has cooked for such names as Martin Short, Bill Hader, Paul Rudd, Steve Martin and Eugene Levy, to name a few. Some of his fondest memories include cooking for the Tragically Hip on their 2007 World Container tour and taking a position as the chef for a film crew filming a documentary in the arctic circle.