Robert Irvine, a native of England, began his culinary training at the age of fifteen upon entering the Royal Navy.
As he began his classical European training, his passion for the culinary arts was apparent and he quickly caught the attention of his superiors. Robert was promoted to service aboard the Royal Yacht, Britannia, where he spent ten years traveling the world preparing exceptional cuisine for royalty, presidents and high-ranking dignitaries on both daily and state occasions.
Upon completion of his royal duties, his travels took him to Bali, Jakarta and Ho Chi Minh City as a culinary consultant and then aboard a number of cruise ships as Executive Chef. Robert added to his hotel career with his years at the Trump Taj Mahal and Caesars Atlantic City as Director of Culinary Operations/Executive Chef, during which he accumulated numerous awards and accolades. Currently, Robert serves as Director of Food Services/Executive Chef at Resorts Atlantic City.
In 2003, Robert fulfilled a long-time goal by starting his own multi-faceted company, The Irvine Group. The company is currently involved in national television and media production, food and non-food development, retail food shows, live cooking demonstrations and is heavily involved in the food and beverage and entertainment industry, consulting on domestic and international event planning.
Robert is regularly invited to cook for heads of state, high-ranking dignitaries and celebrities. He has cooked for four U.S. Presidents: Ronald Regan, George H.W. Bush, Bill Clinton and George W. Bush. Robert is the Culinary Director for the Taste of the LPGA, one of the most prestigious events on the LPGA Tour. He is also a Trustee of the American Academy Hospitality Science’s Five Star Diamond Award, representing all of the Three Star Michelin Chefs worldwide and serves on numerous judging panels and culinary committees throughout the U.S. and Europe.
His professional honors include the title of Certified Executive Chef in the American Culinary Federation, Chef Professional of La Toque Blanche International and recipient of the Chef’s Five Star Diamond Award from the American Academy of Hospitality Sciences, 1998 until 2006. Recently, Robert was honored at Carnegie Institute of America and the American Tasting Institute.
In February, 2005, Robert had the honor of creating a dynamic team of chefs, including Todd English, Ming Tsai, Rocco Dispirito, Roberta Donna and Guillermo Pernot to produce "The Children Uniting Nations" Oscar dinner in Hollywood, which was named by the Los Angeles Times: the most incredible food on Oscar night.
Robert describes his style as innovative, classical with a flair for combining the unusual. “If you are a Chef, your life is devoted to giving pleasure to other people… We are creative and what we create is gone almost instantly; but there’s always the thought that maybe tomorrow we will create something even more spectacular…”
Robert’s philosophy is: If you are going to do it, do it right, don’t take short cuts, spend time researching, and most of all be dedicated to whatever and whomever you are working with and have lots of fun doing it. If you do not do the above, it’s time to change your career direction.
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