With more than a decade of cooking and hunting wild mushrooms, truffles are a focal point of her winter cuisine. Chef Robin is a food educator teaching about how to identify, harvest and prepare wild Pacific Northwest ingredients for agrologists, chef teams and people like you. Her cooking style is free and easy where simple fresh ingredients are the star of the show.
Robin is a native Vancouverite who grew up slaving in the cities bustling restaurant scene. She’s collaborated on food events with some of the cities best chefs from Hawksworth, Andrea Carlson of Burdock & Co, Wildebeests Jacob Deacon-Evans, Campagnolo’s chef Ted Anderson. Her sommelier studies were under the wise Barb Phillips (Master of Wine). She is a member of the Vancouver Mycological society and has been running wild mushroom foraging trips and cooking classes for 10 years in Vancouver. Her culinary company Swallow Tail was created to unite her passions for cooking, drinking, foraging, friends and the great outdoors. Chef Robin has been interviewed on the Food Network with Bob Blummer, CBC with Steven Quinn, Montecristo Magazine, Vancouver Magazine, the Huffington Post, Conde Nast Traveller and the Globe and Mail.