Rupert Robbins

Executive Chef, Boatyard Grill

“My favorite recipe is Cumberland Braised Greens with Curried Potato Salad. This combination of flavors, textures, and ethnic fusion is my very favorite meal on earth and may be tops in any “Last Meal” conversation that I’ve ever engaged in. The components stem from well-remembered family traditions and my love for stark flavor contrast. I believe that the most sincere and heartfelt compliments that I’ve ever received are those that express a deep appreciation of and reminder of a fond memory, the invocation of nostalgia, and love for a caring nurturer. I know that I strive every day to cook in this very manner.”

“As a young child, my grandmother had a garden in our backyard and while she was cooking, she would ask me to go pick jalapenos, tomatoes, and squash. That garden made a big impression on me and my life. I believe that is where my passion for food and fellowship developed. On Sundays our family would gather at my grandparents’ home to eat and laugh. I believe that no matter what happens in life there is no better feeling than gathering around the dinner table with your family and friends.”