Executive Chef Robin Nishizaki
Chef Robin Nishizaki began his culinary journey at just eight years old, inspired by time spent cooking alongside his grandmother. He launched his professional career under Wolfgang Puck in Beverly Hills and has since led kitchens at notable establishments including the Four Seasons Hotel, Lawry’s The Prime Rib, and Spanish Hills Country Club, where he served as Executive Chef. With experience spanning high-end resorts, microbreweries, and private clubs, Chef Robin has earned a reputation for his versatility, leadership, and commitment to delivering exceptional dining experiences.
Chef Robin is known for his wide-ranging expertise, from executing refined wine, beer, and whiskey pairing dinners to crafting inventive dishes rooted in seasonal ingredients. He is a Certified Cicerone Beer Server and an avid home brewer, recently creating a bourbon barrel-aged porter. Outside the kitchen, he channels the same dedication into endurance sports like triathlons and marathons, as well as tending to his vegetable and herb gardens—an extension of his commitment to fresh, inspired cooking.
