Originally from Southampton on the South coast of England, Robin started his kitchen career as pot washer in his local pub. After leaving school, Robin went on to pursue a career in some of London’s culinary institutions including The Glasshouse, Bibendum and Pied a Terre.

Robin migrated to Australia in 2000 and cooked alongside Andrew  McConnell quickly establishing himself as one of Australia’s most exciting chefs. Opening Interlude in Melbourne 2014 he earned “2 hats” in The Age Good Food Guide consecutively in 2007 and 2008. 

Robin was awarded The Age Young Chef of the Year in 2004 and Best New Talent in 2005, by Australian Gourmet Traveler.

After Interludes closure in 2010 Robin took the Head Chef post at The Deanery in Melbourne, earning them a “One Hat” award after just 6 months.

Robin and wife Kate decided to move to the sleepy seaside town of Apollo Bay, on the Great Ocean Road opening their gourmet bakery and cafe Wickens Delicatessen & Provedore, renowned locally for its pies.

In September 2013, Robin took over from Dan Hunter‘s as Executive Chef at the Royal Mail Hotel, Dunkeld, earning him another “2 Hat” rated restaurant for the Dining Room for 3 consecutive years from 2015 – 2017.

Robins passion is for hyper local dining and sustainability, the Royal Mail garden supplies the kitchen with an abundance of fresh produce throughout the year as is widely recognised as one of Australia’s most productive restaurant gardens. Robin also hand rears beef and lamb for
Royal Mail’s diners to enjoy.

Royal Mail Hotel, Dunkeld
98 Parker St, Dunkeld, VIC
Phone: +61 3 5577 2241