From the Ocean to the Grill, From the Garden to the Table
About Our Executive Chef, Robbin Haas
Robbin Haas is a resident of the world. Over the past 30 years, his culinary travels have led him around the world showcasing his culinary skills in Russia, Finland, Europe, Mexico, South and Central America, the Mediterranean, and the Caribbean. Haas savors and preserves the culinary heritage while further supporting localvore practices by utilizing locally procured products. The end result is exquisite, further establishing his position as a founding father of New World Cuisine.
Most recently, Haas was drawn to Antigua, Guatemala. In October, 2006 Haas developed Nokiate, a contemporary Sushi, Sake and Seviche restaurant located in Antigua. The vibe is deeply rooted in Japanese-Latino style, with a traditional Japanese sushi bar and contemporary Latin offerings. He has also opened an additional restaurant in Antigua, Bistrot Cinq a french bistro in a 300 year old residence capturing the local ambience with a french influence.
In October 2003, Haas "sparked" curiosity among food aficionados with the much-anticipated opening of Chispa, a contemporary Latin restaurant and bar inspired by the history and traditions of the Hispanic culture. Chispa, located in Coral Gables, is the ideal complement to Haas' distinguished portfolio. Haas wanted to create a restaurant that celebrated the eclectic mix of America and felt this was an ideal time to open a contemporary locale that represents a melting pot of cultures. There is a dramatic 40-foot bar that captures patrons with its novel design.
In 1999, Haas opened the highly successful Baleen to rave reviews at the Grove Isle Club and Resort in Coconut Grove. Soon after, Baleen in San Diego and Naples, Florida followed along with 6-7 in Seattle and Portofino in Redonda Beach, California. Haas assumed the role of Vice President of Restaurant Concepts for Noble House Hotels, Resorts, & Hideaways where he supervised the workings of several restaurants as well as the creative development of culinary trends between 1998 and 2002.
In 1996 Haas, took a respite from South Florida and partnered with renowned chef/restaurateur Mark Miller in 1996 to open up several Raku "Asian Diners" in the United States. This concept was inspired and mirrored as a result of his travels to the Orient where he resided for several months to learn the first hand styles and differences of the Far East.
Haas was lured back to South Florida by his love for tropical flavors and presided over his own company prior to joining China Grill Management as executive/consulting chef for China Grill Cafe and Red Square. It was not long after that Haas' restaurant Red Square in South Beach was named one of Esquire's Top New Restaurants in 1998. In fact, since his arrival in South Florida ten years prior, Haas was involved with an impressive list of venues. He spearheaded the opening of the Four Seasons Ocean Grand then became executive chef at Turnberry Isle Resort & Club. In 1994, Haas left Turnberry to revamp the Colony Bistro in Miami Beach and was named one of the top 10 chefs in America by Food and Wine magazine. That same year, the Colony Bistro was recognized as one of Esquire's top new restaurants. Soon after, Haas took on a challenge as the executive chef and managing partner of Bang in Miami Beach.
Born and raised in Buffalo, New York, Robbin Haas's love of food began at the tender age of 12 when he began working in a small hotel in Buffalo. Haas worked on kitchen chores while his mother worked as the lead waitress. He realized the important relationship between personal service and happy customers from his mother - a concept he has carried with him throughout his illustrious career. Haas's creative flair and culinary expertise has enabled him to develop innovative tastes mitigating him as a true culinary artist. In addition, Haas's natural knack for business and entrepreneurial talent allows him full run of the restaurant gamut.
About Our Chef De Cuisine, Renee Little
In 2000, I was at a personal and professional crossroad in my culinary career. I set out on a journey to follow my heart. I left the Boston area where I worked for many years as a chef at some of the areas leading restaurants. My heart directed me to Cape Cod where I found most of my dreams and many of my passions here in Provincetown.
I received my first job in the restaurant industry nearly 20 years ago. My passion for "local" and delicious cooking started about a year ago when I began working alongside Chef; Amy Howell at the Crowne Pointe Bistro. Everyday I get to explore my cooking skills, taking them to a higher level; accentuating the freedom to cultivate my own personal style.
Here at last, I have found my creative soul, from the ocean to the grill & from the garden to the table, its dinner time. A fishing we will go, or maybe a stroll in the garden, picking fresh herbs & vegetables for a nutritious and delightful meal; one of the many benefits of living on the Cape. Each day I experience a tremendous sense of satisfaction when I prepare meals using veggies & herbs I've harvested from my own backyard garden.