EXECUTIVE CHEF
SHARI LYNN ROBINS
James at the Beach Restaurant
KCLA Webcast January 31, 2003
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Chef Shari Lynn Robins was born in Scarsdale, New York, home of her first catering business at the age of 13. She won her first baking contest when only 7 years old!
After graduating from the University of Denver with a degree in Hotel and Restaurant Management, she continued her studies at the Culinary Institute of America, Hyde Park campus from which she graduated with honors in 1989.
Following her training, Ms. Robins went immediately to work at high profile restaurants in New York City. She was the Garde Manger at Larry Forgione 's AN AMERICAN PLACE, the Chef de Parti Garde Manger at PETROSSIAN and Chef de Cuisine at the COFFEE SHOP, the Manhattan restaurant/nightclub managing a staff of 37 and serving an average of 1,100 covers a day. In 1992, Ms. Robins was named Chef/Manager at PANNIKIN 'S BROCKTON VILLA RESTAURANT in San Diego, where she created from concept to execution the cuisine and layout of this start-up. She was then hired away by BARNEY GREENGRASS to open their flagship restaurant at Barney 's New York in Beverly Hills. Later, Ms. Robins was selected by famed restauranteur, Bruce Marder, to open FUSION at the Pacific Design Center, managing both restaurant and catering operations.
Currently, Shari is the Executive Chef for the highly rated JAMES ' BEACH RESTAURANT and CANAL CLUB in Venice, California. Since their openings, her proprietary menu of California Beach Cuisine and Pan Pacific food has won critical acclaim from the LOS ANGELES TIMES MAGAZINE, GOURMET MAGAZINE and BON APPETITE.
PROFESSIONAL EXPERIENCES HIGHLIGHTS
Executive Chef
JAMES BEACH
60 N Venice Blvd, Venice, California 90291
August 1996-Present - Hands on opening chef, completely responsible for the successful opening and operation of a 135 seat upscale restaurant rated as one of Los Angeles' finest by Gourmet Magazine.
and
Executive Chef
CANAL CLUB
2025 Pacific Avenue, Venice, California 90291
August 1999-Present - Responsible for successfully restructuring the kitchen operations of an existing 200 seat Pan Asian sushi bar and grill. Daily duties include all phases of food preparation, menu planning, recipe development, purchasing, inventory, food costing and labor control. Maintenance of a kitchen sanitation level that exceeds health departments standards; A rating. Owners: James Evans, Daniel Samakow
Chef
FUSION at PDC
West Hollywood, California, June 1995-June 1996 - Worked with consultants to open a 175-seat restaurant as well as a catering operation that handled parties up to 1,000 guest. Responsibilities include menu planning, inventory, scheduling, hiring and firing, managing staff of 19 and achieving the company goals to produce the highest quality product for the lowest possible food and labor costs. Consultants: Bruce Marder, John Sedler, Julie Stone
Chef
BARNEY GREENGRASS at Barney's of New York
Beverly Hills, California, June 1994-June 1995 - Opening Chef. Responsible for initial hiring of staff and administration of all systems. Expedited all food, breakfast, implemented opening menu for restaurant start up. Owner: Gary Greengrass
Chef/Manager
PANNIKIN'S BROCKTON VILLA RESTAURANT
San Diego, California, June 1992-June 1994 - Involved in all aspects from conception to opening of restaurant development and day-to-day operation. Responsibilities included design and conception of cuisine, vendor negotiation locally and outside of San Diego and space planning of the restaurant seating layout. Duties included hiring, training and managing a floor and kitchen staff of 35. Once opened, oversaw all kitchen and front of house activities. Calculated daily receipts of a restaurant that served up to 450 people a day. Owner: Megan Lee
Chef
COFFEE SHOP (The avant-garde NYC restaurant/nightclub)
New York, New York , March 1990-January 1992 - Began as Tournant and was promoted within eight months to Sous Chef. Promoted seven months later to Executive Chef. Managed a staff of 37. Served an average of 1,100 covers per day. Lowered food costs 8%, maintained low labor cost, planned menus and daily specials. Oversaw purchasing and receiving. Catered private parties. Member of Sous Chefs of New York. Participated in James Beard Foundation Dinner. Owner: Eric Petterson
Chef de Parti Garde Manger
PETROSSIAN
New York, New York, November 1989-March 1990 - Trained staff in cold food production and service, developed daily specials. Chef: Marc Salonsky
Hot Appetizer Station, Garde Manger
AN AMERICAN PLACE
New York, New York, January 1989-January 1990 - Responsible for all aspects of hot and cold food preparation and service; dessert service. Principle assistant to Chef with City Meals on Wheels and Starlite Foundation Fund-raisers. Chef: Larry Forgione
Externship
JAMS
New York, New York, February 1988-September 1988 - Worked all aspects of the restaurant including Garde Manger, Sauté, Grill and Pastries. Chef: Johnathan Waxman
Executive Chef 's Assistant
GOURMET MAGAZINE
New York, New York, Summer 1989 - Recipient of the Johnny Walker Black Label Scholarship for culinary excellence to assist Chef and cook for the Executive Dining Room. Developed recipes for Johnny Walker to be used for promotion. Chef: Sara Moulton
EDUCATION & TRAINING
Culinary Institute of America, Hyde Park, NY, Associates Degree with Honors, 1989
University of Denver, Bachelors of Science Business Administration, Hotel and Restaurant Management, 1985
University of California, San Diego, Total Quality Management Course, 1993
RECENT CONSULTANCIES
© Bar Restaurant - Beverly Hills, California, 1998
Claude 's Panino - Beverly Hills, California, 1999
Lilly French Café - Venice, California, 1999
Mr.Cecil 's California Ribs - Los Angeles, California, 1999