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Robin Read's Bio
Robin is a chef who is happiest when he’s crafting, creating and cooking. His passion comes from always working with fresh, locally sourced ingredients.
A supporter of artisan farmers, growers and producers and a strong advocate of naturally sourced produce, especially from the British Isles, over the past 10 years he has hunted down the best you can find from farm to sea. Showcasing the best that Britain has to offer.
He takes great pride in having met all his suppliers and been to the farm, River, Warehouse, Barn wherever across the country to make sure he has the best knowledge of the produce.
Robin has been passionate about cooking since he was 16 and first completed work experience with the Roux Brothers in their London patisserie where he trained in 1990. His love and passion of the industry continued to grow from there. Working and training alongside, Nico Ladenis and Marco Pierre White, and being part of the teams retaining Michelin Stars for Chez Nico and Mirabelle Restaurants.
Robin has overseen 6 new Firmdale openings including 4 hotels, a bakery and training academy, all with great success. Working with head chefs in 8 sites (UK & Internationally), over 200 kitchen staff ensuring the highest of standards.
He trained under some of the absolute best chefs this country has produced. He spent 2 years at Chez Nico under Nico Ladenis which at the time held 3 Michelin stars as a sous chef. Worked for Marco Pierre White at the Mirabelle (1 Michelin star) becoming Head chef and retaining the Michelin star. Also worked during his time off at Le Gavroche (2 Michelin stars) The Square (2 Michelin Stars) Restaurant Paul Heathcote (2 Michelin stars)
When he took his first stand alone head chef role at the Soho hotel, he gained a 4 star review from Faye Maschler of the Evening standard and was also included in the Top 5 Sunday Roasts in Soho.
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