Drawn to food and recipe testing from a young age, Robin’s interest in culinary grew with each dinner party she threw. In 2015, she left her corporate job at Moet Hennessy to pursue her life-long passion at the International Culinary Center before working as Chef de Partie at the renowned Restaurant Daniel. Since then, Robin hasn’t stopped cooking, creating, or teaching (as an adjunct professor at NYU Steinhardt, Robin gives culinary lessons to undergrad and grad students). With a focus on providing personalized service featuring high-quality ingredients, Robin pulls from her background in classic French culinary arts and her Asian roots to create experiences as unique and memorable as her clients—whether that’s through her private chef service, catering, culinary lessons, or meal delivery.