About Robin Ferriere

As a chef based in New York City, my key focuses include private chef service, catering, and cooking lessons. I have a background in classic French culinary arts, and well acquainted with authentic oriental ingredients and culinary techniques with my Asian roots. I’m also an adjunct professor at NYU Steinhardt giving culinary lessons to undergrad & grad students.

I’ve always been drawn to food. As a kid, I’ve always loved actions in the kitchen like baking and experimenting recipes. And as my interest in culinary grew, I often found my weekends consumed with throwing dinner parties for my friends and family. Eventually, I left my corporate job at Moet Hennessy (LVMH) and bid farewell to my marketing career to follow my life-long passion.  

After attending the International Culinary Center and working at Chef Daniel Boulud’s renown flagship Restaurant Daniel back in 2016, I have since been blessed enough to bring delicious and well balanced dishes to my clients one meal at a time.
Nothing satisfies me more than having the opportunity to work with amazing ingredients and transforming them into delightful meals that feed your body & soul.