Photo of Food
  • Robin prepared a delicious, creative array of foods for the guests at our event. She quickly and calmly put together varieties of yummy hand passed hor d'oerves. Whether from the stove or the oven, everything came out tasty and artfully designed. She is also fun to hang in the kitchen with!
    —Laura, Event Manager
  • We hired Robin to provide a unique in-house dining experience for one of our high-end clients. She not only prepared a multi-course fabulous meal paired with wine but also went above and beyond with her warm charismatic personality. Our clients had a wonderful time and felt truly spoiled. Robin was fabulous to work with and was very accommodating with all or our little requests. We can't wait for the opportunity to work with her again.
    —Viki Ryan and Deb Wenzel
      RyanWenzel Events

  • Chef Robin effortlessly built each course creating what was more of an experience than just a dinner party. As we enjoyed our beautiful dessert paired perfectly with a Tawny port our guests agreed that this was a five star evening and one of the best meals that they ever had. Bravo, Robin!
    —Chris Hoyt, Hoyt's Pub

With her extensive knowledge of arts and experience in the kitchen, Chef Robin strives to reach people's souls through food. She believes that one's individualism and passion are inextricably connected to this process of creating and will set her food apart from the ordinary.

CRAVE CATERING

Consider Crave Catering for any event from 2 to 250 people. Comfort food to Contemporary cuisine, Chef Robin and her team will make your experience special. They will create a menu just for you that delights your guests and takes the stress off your event. Contact Chef Robin to explore the possibilities!

Services Include:

  • Intimate Dinners
  • Cooking Classes
  • Creative cookouts
  • Buffet style events
  • Plated dinners
  • Wine maker dinners

RESTAURANT CONSULTING

Consulting available on an hourly or project basis.
Please contact Robin directly for her rates.

Services Include:

  • Concept
  • Recipe development
  • Menu writing and refinement
  • Employee training
  • Stream Line systems
  • Manual implementation
  • Kitchen layout and design
  • Front of House flow and aesthetics
  • Purveyor connections