Gavin Roberts

Have you noticed we are a little obsessed with chefs at pinkG?

Any blog that keeps such close lines of communication with chefs who routinely work in Relais & Châteaux properties, 5 star American restaurants (there are only 17 in the US) and hot up and coming NYC chefs can only be described as obsessed. Part of our obsession must be related to John having spent a decade in the food industry (3 four diamonds, 1 five diamond and three years at a five-star). You don’t spend that much time surrounded by over-sized kitchen aids, foamers, smokers, and yards and yards of stainless steel without it leaving a lasting impression. But we’d like to believe it’s slightly more than a lasting affinity for sweetbreads, foie gras, creme brulee, or smoked tomato soups that keeps us coming back for more.

At the end of the day you must serve your guests, and their affinities and expectations will drive your choices. Food is nearly inexhaustibly flexible and even someone obsessing over food for decades can still find the unexpected and novel. How much more relevant is it to play with your guests expectations, to court them with small courses and with food that challenges their expectations, however modest or outlandish they be? We find in the best chefs a manifestation of what we are ultimately trying to accomplish at pinkG. Namely to fill your head with ideas, to show you how something you once thought you knew can indeed be new again, and to satisfy your curiosity, but not so much so that you won’t be coming back for more.

With that cleared up, please meet one of our closest culinary guides.

Gavin Roberts is a tour de force in the kitchen and it is all a product of experience. Three years at the Grand Roche, South Africa required him to produce 3 new dishes a day, eliciting a high degree of improvisation and an ability to build meals quite literally from the ground up. This needs to be stated again. Everyday, for three years, he was required to produce 3 new recipes that would be put into service a mere 4 hours later at a restaurant that regularly ranks in the top 50 in the world. Really that should be enough said. But there is more. He spent a year and a half at The White Barn Inn in coastal Kennebunk, Maine, one of the top 17 restaurants in the entire United States according to the prestigious Mobil Five-Star awards. His food is grounded in classic French cuisine, but improvisational and playful with new world touches. Gavin is a prominent figure here at pinkG, and his advice should be well heeded.


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