Robbie Wilson

1986 – Culinary Epiphany #1. Robbie sipped a Red Stripe Beer (at 12 years old) and gorged on jerk chicken with his father outside Kingston, Jamaica.
1992 – Bolstered by an open mesquite fire on his family’s ranch in West Texas, Robbie enjoyed his first handmade tortilla from a timeworn comal. Culinary Epiphany #2.
1994 – Flipped his Toyota Land Cruiser in a Texas ice storm with 10 gallons of crab gumbo from the legendary Gaido’s.
1998 – Traveled throughout France and landed a kitchen job with a pillar of French cooking.
2000 – Relocated to Aspen to work under mentor, James Beard Award Winner George Mahaffey.
2001 – Perfected the peeling of peas at that legendary Yountville restaurant.
2002 – Culinary Epiphany #3. Woke up to his first breakfast of char kway teow in Singapore (a traditional dish of stir-fried rice noodles with Chinese sausage), and never looked at breakfast the same.
2003 – Switched religions to The Church of Taco al Pastor, Mexico City. Culinary Epiphany #4.
2005 – Opted out of “little salads”-on-top-of-everything trend.
2006 – The acclaimed Nobu Matsuhisa at his eponymous restaurant.
2007 – Drank a ’78 Richebourg and ’61 Dom Perignon – a moment Robbie shall never consign to oblivion.
2008 – In October of that year, Robbie unknowingly met his future wife, Emily, through a very serendipitous encounter.
2009 – Quit Starbucks entirely.
2010 – Relocated to Nashville, TN, and fell in love with Arnold’s meat and three.
2013 – Headed west to Santa Barbara, CA, to become Chef/Partner of the historical Mattei’s Tavern and Inn at Mattei’s Tavern.
2014 – Welcomed Don Remley Wilson V, aka “Colt” Wilson, to the world on 5/31, Emily and Robbie’s first child.
2015 – Willingly brought his spirited concept BIRD DOG to Palo Alto, California.