Chef Robb Finn was raised in his mother's kitchen, developing a deep appreciation of food and community from a very young age.
In the fall of 2009, Robb enrolled in the French Culinary Institute’s Classic Culinary Arts program. While attending FCI, he interned with Chef Zak Pelaccio, which later turned into a permanent position. Starting his professional cooking career with the Fatty Crew (Fatty Crab, Fatty 'Cue, Cabrito, the Fatty Johnson), Robb quickly worked his way up from intern to Chef de Cuisine, with a brief hiatus working at Restaurant Daniel (3-star Michelin, San Pellegrino no. 8 in the world at the time). Shortly after the opening of Fatty 'Cue in Brooklyn, Robb was selected to open the newest branch of Fatty Crab in the Virgin Islands in 2011.
Following his tenure with the Fatty Crew, Robb worked for Union Square Hospitality Group as part of their opening team for Blue Smoke Battery Park City, focusing on processes and financial control of the culinary aspect of the restaurant, as well as implementation of their HACCP program for sous vide cooking. After his departure from USHG in 2013, Robb then went on to work with Chef Michael Psilakis on the development and opening of the MP Taverna expansion, focusing on costing, analytics, and menu engineering for the brand's expansion throughout late 2013 into early 2014.
Next, Robb hit the road again, this time to Bogota, Colombia, where he worked with renowned restaurant group Grupo Takami on their largest opening to date, the 180-seat Italian behemoth Cacio & Pepe. Robb developed all aspects of the culinary and beverage program, as well as oversaw the staff service training and development of charcuterie and bakery programs.
Upon his return to New York, Robb founded Grand Royale Restaurant Group, providing concept development, catering and private chef services throughout the New York and the East Coast. Most recently, Robb was part of the founding team of Seoul Chicken in NYC, and continues to develop the concept into alternate markets, currently focusing on the East Coast.
Chef Robb continues to focus on the development of Grand Royale into multiple facets of the culinary world, providing personal chef services, nutritional services, and catering to a celebrity clientele throughout the greater New York area. In additional to private culinary services, Grand Royale provides management, human recourses, and consulting services to restaurants throughout the United States and abroad.