The Seven Sins of Dominic Robinson - Chef Proprietor, The Blackbird
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The Seven Sins of Dominic Robinson

Chef Proprietor, The Blackbird
Dominic Robinson
Dominic was born and raised in Derbyshire UK into a family of passionate home cooks and bakers. He was fascinated by food and the process of cooking from an early age but it was only from a chance meeting with a high school careers adviser that he discovered he could make a career from it. This led to a 3 year catering and hospitality course at High Peak college in Buxton, one of the leading colleges for catering at the time.

It was while in his 3rd year of education that he embarked upon his first employment in a professional kitchen at the 1 Michelin star Fischer’s Baslow hall in the idyllic Peak district of Derbyshire. Dominic remained at Fischer’s for almost 3 years progressing from part time Commis Chef to a Chef de Partie. It was during this first step into employment that Dominic developed the work ethics and morals that he still holds today, citing Max Fischer, the chef/patron as one of his great mentors.

Previously heading up the kitchen of supperclub Dubai. This project proved to be Ill fated but it gave him a firm base in Dubai & initiated the meeting between him and the owners of 4-front, a British owned F&B management company based in Dubai.
 
He began his employment with 4-front in June of 2014, firstly heading up the opening of the critically acclaimed British restaurant the Scene in Dubai marina. The promotion to the position of group executive chef came soon after which spanned 3 years & 5 sites in Dubai & the UK.

Dominic left the company on good terms in July of 2017 to start his own company ans pursue his lifelong dream of opening his own restaurant. The first site will be the Blackbird, a restaurant and public house in West Berkshire, opening October 2017

Dominic is a passionate, dedicated and driven chef and regards cooking, along with his wife and two young daughters as the most important things in his life.
 
Wrath - What makes you angry about the hospitality industry?
Dominic Robinson Seven Sins
I have very little time for the stagiaire/intern culture that is prevalent in a lot of modern restaurants. Replacing skilled cooks with armies of unpaid workers doing mind numbingly menial tasks for hours on end does the skill base of the industry no good at all.
 
Greed - If all your food fantasies came true what would be on your Plate?
Dominic Robinson Seven Sins
In an imaginary restaurant it would be scallops, foie gras, veal sweetbreads and langoustines with heaps of black truffles. In real life it would be lunch on a tropical beach or around the pool in the blazing sun with my wife and daughters. I work so much and see them so little that the kind of food wouldn't matter, sharing a meal with them is very precious.
 
Sloth - What do you do to unwind?
Dominic Robinson Seven Sins
To unwind I like to go to the gym. It's the only place where I can go for a few hours and nobody asks me any questions.
 
Pride - What are you most proud of?
Dominic Robinson Seven Sins
I'm most proud of my family. I couldn't have achieved anything in my career without their continued support, they've constantly supported me in everything I've done and I'm grateful beyond words.
 
Lust - Is there anything that you are still lusting to achieve?
Dominic Robinson Seven Sins
I've had pretty much the same dreams and aspirations since I was 16 years old. I probably won't stop until I achieve them but as soon as I do I'll probably retire and go live on the beach.
 
Envy - who are you most envious of?
Dominic Robinson Seven Sins
I wouldn't say it's envy per se but I have a healthy desire to live the lifestyle of chefs of a certain level who have worked very hard to become successful and are now reaping the rewards.
 
Gluttony - have you ever over indulged? 
Dominic Robinson Seven Sins
Work days are so hectic right now and eating properly often takes a back seat so it's nice to be able to stuff myself on my days off to make up for missed calories during the working week!
 
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