Having studied Hotel Management at Southampton Technical College in the late 1980’s, Robin joined The Mansion House in Poole, Dorset. Whilst there, he entered and subsequently won The Savoy Food Service Award, the Savoy’s version of the Waiter of the Year. This opened up many doors, and an early and extensive grounding was gained with spells in Paris & Switzerland, as well as The Savoy.

This was followed over the next few years with time spent at some of London’s top restaurants, including Anton Mosimann’s private member’s club in Belgravia, and at Nico Ladenis’s eponymous restaurant on Park Lane. Robin then gained further Club experience, with spells at The Wentworth Club, Surrey and at The Harbour Club in Fulham, where he was the Operations Manager.

Next his skills were honed in the contract catering world, where he ran The Royal Thames Yacht Club in Knightsbridge for Compass, and a few years later, Sodexo’s flagship contract for BAT. Then, in early 2005 he joined Tate Catering as Operations Director, overseeing the day to day running of all restaurant, cafes and bars at each of the Tate Galleries. He was promoted to CEO of the operation in 2006, and grew the business beyond the Tate to include several contracts at other cultural institutions across the UK. Robin also established a hugely successful events business for Tate, delivering spectacular events to an impressive list of clients.

Robin brings a wealth of experience in diverse fields to the business, all with an attention to detail and a very hands-on approach. His passion for food, drink and service is second to none, as is his desire to consistently deliver to clients exacting needs.