Cutting a fit and young figure in the kitchen, Robin Siek feels completely at home in the kitchen of Esmirada Chijmes. Having been with The Esmirada Group of Restaurants for close to 16 years, one would not have guessed that his interest in culinary arts would have been ignited by chance. In 1986, after completing his education, Robin started working in a Chinese Restaurant in Malaysia and from there his interest blossomed. He then moved on to gain exposure in Western cuisine and even in baking before coming to Singapore.
From The Olive Tree at The Intercontinental Hotel to the kitchens of Pan Pacific, and The Alkaff Mansion, Robin worked his way up the ranks, building his portfolio along the way. Armed with a well-rounded background in the industry, Robin then joined The Esmirada Group’s flagship restaurant at The Peranakan Place when it first opened its doors in 1993. Through his years with Esmirada, Robin has rose through the ranks and is currently the Executive Chef at Esmirada Chijmes. Since then, he has made a name for himself and has become an expert at the grill, with one of his signature dishes being the Esmirada Meat Skewers.
