Chef Robert P. Irvine C.E.C. MCFA (CG)
Robert, a native of England, began his culinary training at the
age of fifteen upon entering the Royal Navy. As he began his
classical European training, his passion for the culinary arts
was apparent, as was his talent, so much so that he quickly
caught the attention of his superiors. A short time later,
Robert was promoted to service aboard the Royal Yacht,
Britannia. His travels took him all over the world preparing
outstanding cuisine for royalty, presidents, and high-ranking
dignitaries on both daily and state occasions. Upon completion
of his duties of ten years, his travels took him to consult in
Bali, Jakarta and Ho Chi Minh City before choosing his next
challenge on board cruise ships as Chef on the SS Merdian, MS
Norwegian Crown and the world famous, five-star MS Crystal
Harmony. In 1996, he joined Renaissance Hotel Group and one year
later moved to the Trump Taj Mahal, an award winning casino
resort, where he spent three years as Executive Chef. In June
2000, Robert joined Caesars Atlantic City as Director of
Culinary Operations/ Executive Chef. Robert is now the President
of his own consulting firm: Irvine Group.
His educational and professional honors include a Certified
Executive Chef in the American Culinary Federation; a B.S. in
Food and Nutrition from Leeds University, England; Chef
Professional of La Toque Blanche International; and recipient of
the Chef‚s Five Star Diamond Award from the American Academy of
Hospitality Sciences, 1998-2003, one of the greatest honors
bestowed by one's peers. Robert was also awarded the 2001
Culinary Excellence Award at Carnegie Hall by the Culinary
Institute of America and the American Tasting Institute.
Robert‚s greatest honor in 2001 was to be Chef at the Inaugural
Dinner for President George W. Bush, as he did in previous years
for President George H.W. Bush. Being a part of history is
great!
One of the most rewarding aspects of Robert's work is to see
dedicated culinarians who work with and for him have fun,
succeed, and go on to bigger and better ventures.
During his career to date, Robert has had the pleasure of
working with some of the world's greatest chefs including Michel
and Albert Roux, Wolfgang Puck, Graham Kerr, Charlie Trotter,
Craig Shelton, Scott Martin Cutaneo, Jean Joho, Roy Yamaguchi,
Eric Blauberg, Michel Richard, David Burke, Marcus Samuelson,
Jose Guiterrez and Roberto Donna, to name but a few.
In his spare time, Robert is the Culinary Director for the Taste
of the LPGA, which is the most prestigious event on the LPGA
Tour. Robert is also a Trustee of the American Academy of
Hospitality Science‚s Five Star Diamond Award, representing all
three Michelin Chefs worldwide. In addition, Robert serves on
numerous judging panels and culinary committees.
Recently, Robert has had the pleasure of co-hosting/presenting
or being featured in national, regional and local food shows
which include CNN's Headline News; Discovery Channel's Behind
the Scenes; Travel Channel; CBS's The Morning Show; CN8's Fretz
Kitchen, Cooking With Paul Dillan and Seeking Solutions with
Suzanne; and NBC40's Health Watch with Robin Stoloff.
Robert describes his style as visually stunning, with
classically based flavors and a flair for combining the unusual:
"If you are a Chef, your life is devoted to giving
pleasure to other people." We are creative and what we
create is gone almost instantly; but there‚s always the
thought that maybe tomorrow we will create something even
more spectacular"
Robert's philosophy is: If you are going to do
it, do it right, don‚t take short cuts, spend time researching,
and most of all be dedicated to whatever and whomever you are
working with and have lots of fun doing it. If you do not do the
above, it‚s time to change your career direction.
Married for eight years, Robert and wife Karen reside in
Absecon, NJ, with their two lovely daughters, Annalise and Talia.
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