Chef Richard Robinson

I am Richard Robinson I was born and raised in the vibrant and culturally rich island of Jamaica, where my passion for bold flavours and fresh ingredients was first ignited. Driven by my love for the culinary arts, I decided to pursued formal training at the renowned Johnson and Wales University in Charleston, South Carolina, earning a bachelor’s degree in Culinary Arts in 2006.

With a deep understanding of Caribbean flavours and a mastery of classic culinary techniques, I have crafted a unique style that blends traditional and contemporary cuisine. My dishes are a celebration of my heritage, infused with creativity and a commitment to excellence.

Whether I am crafting a gourmet meal for an intimate gathering or curating a multi-course feast for a special event, I am dedication to quality and innovation shines through in every dish. My culinary journey, rooted in the rich traditions of Jamaica and refined through world-class training, makes me a true artisan in the kitchen. I have also had pleasure of owning two great restaurants Pink Salt restaurants and velvets tapas .