Chef Robbin Haas
Born and raised in Buffalo, New York, Robbin Haas's love of food began at the tender age of 12 when he began doing kitchen chores in a small hotel in Buffalo while his mother worked as the lead waitress. He learned 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 the innovative tastes of a true culinary artist. He was named one of the top 10 chefs in America by Food and Wine magazine in 1994. He has received international accolades from his extensive travels around the world showcasing his culinary skills in Russia, Finland, Europe, Mexico, South America, the Mediterranean and the Caribbean.
Since his arrival in South Florida in 1988, Haas has been involved with an impressive list of venues including Four Seasons Ocean Grand; Turnberry Isle Resort and Club; Colony Bistro and Bang on Miami Beach; Raku "Asian Diners"; China Grill Café; Red Square; Baleen at Grove Isle Club and Resort in Coconut Grove, San Diego and Naples, Florida; 6-7 in Seattle; and Portofino in Redondo Beach, California.
Haas opened his signature restaurant Chispa in Coral Gables in October 2003. It is a contemporary Latin restaurant inspired by the history and traditions of the Hispanic culture. He features innovative dishes from his Hispanic heritage portfolio including such favorites as Masitas de Mahi Mahi, Sour Orange Mojo, Wood Roasted Shrimp and a selection of creative ceviches. At Chispa, Haas preserves the culinary heritage of South Florida cuisine while maintaining his position as one of the founding fathers of New World Cuisine.
Contributed Recipes
Roasted Florida Shrimp with Serrano Ham
Buffalo Florida Shrimp with Celery Salad
Shrimp a la Plancha with Beans, Herbs and Tomatoes
Florida Shrimp and Watermelon Salad
