Restaurateur Robin Wickens, didn’t always know he wanted to be a chef, but his natural flair with food soon led him in that direction.
Robin began his culinary career at the age of fourteen and while he did not initially want to be a chef, Robin has been cooking since he left school and quickly fell in love with it, working his way through some of London's most respected restaurants - Pied a Terre, Bibendum and The Glasshouse, working under famed chef's such as Bruno Loubet, Stephen Terry and Raymond Blanc.
Among his many achievements Robin was awarded The Age Good Food Guide ‘Young Chef of the Year' in 2004, Gourmet Traveller ‘Best New Talent' in 2005, as well earning two hats in The Age Good Food Guide in 2007 and 2008 at Interlude.
Robin briefly moved to Melbourne's The Deanery, earning a hat rating, before making a sea change to Apollo Bay with his wife Kate in November 2010 and then the tree change to Dunkeld in September 2013.
Robin is now the Executive Chef at The Royal Mail Hotel.... Read more.
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