OB-GYN
MISSY ROBBINS
SHE HAS BUILT SOME OF NEW YORK’S MOST CELEBRATED RESTAURANTS ON A SIMPLE PRINCIPLE: MAKE IT BETTER.
At Lilia, Misi and Misipasta, James Beard Award-winning chef and restaurateur Missy Robbins has defined her approach through a mastery of detail. Years spent refining her craft have given her the confidence to simplify—to know what to perfect and what to leave out, even when a dish calls for just three ingredients.
“A CHEF ASKED ME WHAT I WAS DOING. I SAID I WAS MAKING A SAUCE. AND HE SAID, WELL, YOU MADE THAT YESTERDAY. AND I SAID: YEAH, WELL, I WANT TO MAKE IT BETTER TODAY.”
Opening Lilia 10 years ago marked the fullest expression of a point of view distinctly her own, reflected in every detail—from the food and lighting to the open kitchen and uniforms. With it came the confidence to question the conventions she had inherited. “I grew up in an era where the chef coat was what you wore. I thought: I don’t want to do this anymore. I’m going to do my own thing.”
THE UNIFORM, PERSONALIZED
“I love a great suit that still feels feminine.”
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