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Robert Irvine C.E.C. MCFA (C.G.) (born 1965) is a celebrity chef who stars in a show on Food Network called "Dinner: Impossible," which premiered January 24th, 2007.
A native of England, Chef Robert Irvine began his adventures in cooking upon enlisting in the British Royal Navy at the age of fifteen, where his talent in the kitchen was soon discovered by his superiors.
His culinary skills came to the attention of Prince Charles while he was stationed at the Royal Naval Air Station Culdrose, where the Prince was undergoing certification training to fly the Wessex Mark III helicopter, and Robert soon found himself transferred to service as a Leading Cook aboard Her Majesty's Royal Yacht Britannia. He continued his service in the palaces of the Royal Family of England for the next ten years. He has cooked for presidents and prime ministers, for the royalty and celebrities of many nations, accompanied Her Majesty the Queen to locations around the world, and often traveled in the private entourage of Charles and Diana, Prince and Princess of Wales.
Upon completion of his 10-year tour of duty, his travels led him to perform consultant work in Bali, Jakarta and Ho Chi Minh City, before embarking on his next challenge as Executive Chef aboard numerous cruise ships, culminating with the world renowned, five-star MS Crystal Harmony.
Chef Irvine has cooked for several U.S. Presidents, including for state and inaugural dinners, both in and out of the White House, where he has consulted and cooked on an ongoing basis.
Robert Irvine has been Executive Chef for Donald Trump’s Trump Taj Mahal Casino Resort and for Caesars Atlantic CityinAtlantic City. He was Head Chef of a team of superstar chefs, including Ming Tsai, Todd English and Roberto Donna, at the 2005 Academy Awards dinner for the Children Uniting Nations charity event, hosted by Paula Abdul and Wyclef Jean.
Robert Irvine is currently an independent culinary agent, president and founder of both The Irvine Group and Irvine Thyme, LLC., and is executive chef for Resorts Hotel and Casino in Atlantic City.
His first cookbook, "Mission: Cook!" by Robert Irvine with Brian O'Reilly, is due out from Harper Collins Publishers in September, 2007.
Robert also has plans to open his first restaurants, Ooze and Schmooze, on the waterfront in St. Petersburg, Florida in the fall of 2007. Ooze will be a high-end tapas bistro with cutting-edge cocktails and indoor and outdoor access. Schmooze will offer fine cuisine, including chef's tasting menus and vegetarian offerings, polished personal service, more than 100 wines by the glass and assorted top-shelf spirits.[1]
Robert Irvine’s professional honors include: • Certified Executive Chef in the American Culinary Federation • B.S. in Food and Nutrition, Leeds University, England • Chef Professional from La Toque Blanche International • Chef’s Five-Star Diamond Award from American Academy of Hospitality Sciences 1998-2003 (bestowed by one’s peers)• 2001 Culinary Excellence Award granted at Carnegie Hall by the Culinary Institute of America and the American Tasting Institute • Trustee of the American Academy of Hospitality Sciences’ Five-Star Diamond Award
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