Scott Robinson :: CHEF'S ROLL :: The Professional Chef Network

Scott Robinson

The passion for great food that is skillfully executed, using the freshest ingredients that have been locally-sourced is the inspiration that drives me.
Atlantic Halibut, Cider Braised Ham Hock, French Beans.
EDUCATION & EXPERIENCE
Tutoni's Restaurant. York, PA
Executive Chef
Woodberry Kitchen. Baltimore,MD
Sous Chef
Wit & Wissdom. Baltimore,MD
Sous Chef
Sheppard Mansion. Hanover,PA
Sous Chef
Aqua. San Francisco, CA
Line Cook
Robert Mondavi Winery. Napa Valley, CA
Line Cook
Universiy of Maryland. College Park
Business/ Finance
SKILLS & EXPERTISE
Food/menu costing
Homemade pasta
Ingredient sourcing
Kitchen management
Sous-vide
Meat butchery
Fish butchery
Food industry consulting
Recipe development
Scott Robinson
Scott Robinson
717 521 6072
York, PA
United States

Tutoni's Restaurant
Executive Chef


 Chef Scott Robinson, a native of York County, has spent over twelve years developing and fine-tuning his craft while working in some of the most highly-regarded restaurants throughout the country.
  
Born and raised in Hanover, Chef Robinson yearned to stretch his wings after high school graduation.  He attended the University of Maryland where he graduated with a bachelor’s degree in Business.   Chef Robinson then began building a career in financial services, moving through the ranks at financial powerhouses such as Smith Barney and Merrill Lynch.  In 1998, a job offer with Bank of America led him to San Francisco.  Through exploring his new home city and discovering all it had to offer, Chef Robinson fell in love with the City by the Bay and its eclectic culture.  It was here that he began to cultivate a deep appreciation for great food and the folks who bring it to life.

Many unexpected and exciting changes came about in 2001. A souring economy and a pink-slip forced Chef Robinson to reevaluate his priorities – and his passions. Seizing the opportunity, he took a leap of faith and decided to pursue his passion for great food by enrolling in the Culinary Arts program at the California Culinary Academy, a Le Cordon Bleu affiliate.

After cutting his culinary teeth at the Robert Mondavi Winery and Aqua, restaurateur Michael Mina’s famed four-star seafood restaurant in San Francisco, Chef Robinson brought his passion for pristine ingredients and sustainable cooking to the East Coast, manning the kitchen in some of the region’s most recognizable fine dining establishments. He has served as Sous Chef at The Sheppard Mansion Restaurant in Hanover and Consulting Chef at One Lincoln, historic Gettysburg Hotel’s signature restaurant.  Across the Mason-Dixon Line, Robinson was opening Sous Chef at Wit & Wisdom: A Tavern by Michael Mina, Woodberry Kitchen, both consistently selected among Baltimore’s Best Restaurants. Most recently he was hired as Executive Chef to develop and launch a Italian inspired farm fresh fine dining concept in York Pennsylvania. In this roll Chef Robinson continues garner praise from patrons and media outlets around the region. Showcasing Central Pennsylvania's rich agricultural heritage.
Each day,
Chef Robinson renews his commitment to his craft as he strives to exceed expectations and deliver exceptional food that is executed using the finest, freshest local ingredients available.