Food and restaurants have intrigued Missy Robbins since childhood. Before becoming executive chef at Spiaggia in Chicago, she attended Peter Kump’s New York Cooking School, which later became The Institute of Culinary Education. In New York she cooked with Wayne Nish at March Restaurant and Anne Rosenzweig at Arcadia and The Lobster Club. To further broaden her culinary experience, she spent six months in two kitchens in Northern Italy, where she developed her love for ...
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