Robin Halling began his career in the Michelin Restaurant Lindsay House by Richard Corrigan. He worked his way up as the food enthusiasm he is.

 

Robin then moved on to Bagatelle a two star Michelin restaurant in Norway where he started as a Chef de Partie and then quickly moved on to Sous Chef,

Being a part of retaking the second Michelin star.

 

With two gold medals and one silver in the Swedish BBQ association he manage everything from barbeque, luxury caterings to fine dining.

 

Robin has previously managed his own business in Palma De Mallorca so administrating staff and organization is nothing new to him.

 

Sustainable produce and foraging is a high priority 

 

Perfection, creativity and hard work are the words that describes Robin. He has worked in several Michelin kitchens around the world and as a private chef at yacht and chalets, so he is used to high-end service, fast tempo and expatiations from the guests.