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Robin Higa
Corporate Chef
A native of Hawaii, Robin graduated from Kapiolani College of Culinary
Art with a Bachelor’s degree. Robin started his career in the restaurant
industry at the age of seventeen.
He moved to California in 1988 where he continued to excel as a chef in
some of Orange County’s finest restaurants. He spent four years with
the top-rated Chanteclair Restaurant, followed by a five-year stint with
Jon Dominis in Newport Beach.
Robin was named, for the prestigious honor of The Great Chefs of Orange
County award, for two consecutive years. Robin joined the Market Broiler
Restaurant team in 1998 as Executive Chef, and was promoted this year,
to Corporate Chef for the chain.
Robin keeps busy outside of work, raising his two daughters, Sydney and
Haley — while enjoying his hobbies – cycling and surfing.
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