Chef Robyn McArthur
Executive Chef
“Students need to understand the process it takes to get an onion from the dirt all the way to your restaurant. Then they’re going to be less likely to waste, and they're going to support their local economies and local farmers.”
About
Executive Chef Robyn has worked in management roles at restaurants that achieved five stars and five diamonds, as well as the opportunity to cook at the James Beard House. She’s served as a chef de cuisine, a chef de tournade, and a food truck owner-operator.
Chef Robyn not only put herself through school while working in kitchens, but she has also owned her own restaurant, Caraway Café & Catering, with clients including Food Network, QVC, Ralph Lauren, Better Homes and Gardens, Southern Living, and The Today Show.
Her vast experience, plus two degrees and two certifications, makes Chef Robyn a valuable asset to the Escoffier faculty. She’s a member of Disciples d’Escoffier, participant in food and wine festivals across the country, and advocate for diversity in the industry.
Honors & Awards
- Best New Restaurant - Savannah Morning News
- Best of Savannah - Savannah Magazine
- Featured Wedding Caterer - Savannah Magazine
- Winner - Girl Scout Cookie Recipe Contest, Girl Scouts of America
- Featured Chef and Restaurant - Delta Sky Magazine
- 3rd place - Gingerbread Competition, Festival of Trees, Atlanta, GA
- 2nd Place - 31st Annual Chilly Chili & BBQ Cook-Off
Certifications & Affiliations
- ServSafe® Certified
- Disciples d'Escoffier
Professional EXPERIENCE
- Owner & Executive Chef - Caraway Café & Catering
- Chef de Cuisine - City Grill
- Chef de Tournade - Charleston Grill
- Owner Operator - Java Junction Food Truck
Education
- Bachelor of Arts, University of Arkansas, Little Rock, AR
- Associate of Occupational Studies Degree in Culinary Arts, Johnson & Wales University
Special Interests
Painting and photography.
