"1855 Black Angus Beef is an integral component of our success."
Christopher Robins began his culinary career at a young age washing dishes at a local restaurant. He was inspired to become a chef and attended the French Culinary Institute in New York.
For more than six years, Robins worked as Chef de Cuisine for the Matthew Kenney Group in New York. He created culinary masterpieces at multiple properties including Bar Anise, Matthew’s, Mezzee, Canteen, Commune, and Nickerson Tavern.
In 2002, Robins joined the Aquitaine Group, a well-known and respected Boston restaurant company, and served as Chef de Cuisine for more than five years at several locations including Armani Café, Metropolis Café, Aquitaine, and Aquitaine Bis.
Robins added to the Aquitaine Group’s portfolio when he established the Gaslight Brasserie du Coin in 2007. He serves as Partner and Chef de Cuisine for the classic Parisian restaurant. His Latin American upbringing adds flare to his traditional French brasserie cuisine. From Steak Frîtes to Berkshire Pork Chops, Robins’ dishes are of impeccable quality and are sure to satisfy the most refined palates.