Chef Robin Di Dio

I have always worked at a high professional level in the culinary field, gaining experience across multiple kitchen sections including appetizers, first courses, desserts, and breakfast service.

In my most recent roles, I have had full responsibility for the kitchen operations of both restaurants and hotel restaurants, which allowed me to develop a strong understanding of the economic and managerial aspects of the business. Over the years, I have refined my skills and deepened my knowledge of Tuscan and Italian cuisine, while also recognizing the importance of collaboration with front-of-house teams, customer relationships, and precise service timing.

Many of my early professional experiences were completed during school breaks, including summer, Easter, and Christmas holidays, which contributed significantly to my hands-on training and work ethic.

Complementing my culinary background, I spent two years working as a commercial representative for a food wholesale company. This experience allowed me to gain in-depth technical knowledge of both food and non-food products used in the catering industry.

During that time, I remained closely connected to the culinary world by hosting private dinners and cooking classes. Since April 2022, these private services have become my primary professional focus.