Chef John Robinson, The Oceanaire

Chef John Robinson is the Executive Chef at the Oceanaire Seafood Room in Denver. Upon graduating from the Culinary Institute of America in Hyde Park, NY, John went on to hone his skills under James Beard award-winning chef, Zane Holmquist, at the legendary Stein Eriksen Lodge in Park City. John has already been recognized for his innovative twists on The Oceanaire's ultra-fresh seafood and is inspired by the abundance of local ingredients the front range has to offer.

Go to link