Eldoret-born Chef Robinson Too Represents Kenya in the Global Chef Competition

Robinson “Robie” Too, a chef with roots in the outskirts of Eldoret, Kenya, is currently vying for the title of Favourite Chef in a prestigious global competition. 

The Favourite Chef Competition offers a $25,000 prize, a feature in Taste of Home magazine, and an opportunity to cook alongside celebrity chef Carla Hall. For Robie, the competition transcends personal achievement, serving as a platform to share his personal story, represent his Kenyan heritage, and inspire aspiring chefs worldwide. Robie's passion for food was ignited in his childhood, observing his mother cook over an open fire in their village. 

This early exposure laid the foundation for his formal culinary education at Moi University, where he pursued hospitality studies, specialising in culinary arts. Despite the support of his parents, who encouraged his unconventional career choice, Robie faced challenges upon graduation. His initial role at Super Break Hotel placed him at the front desk, a position far removed from his culinary aspirations. 

However, Robie approached this role with patience, viewing it as a stepping stone toward his true calling. He eventually secured a position at Moi Teaching and Referral Hospital, assisting in the kitchen. This modest beginning reaffirmed his passion and fueled his determination to excel. Robie's career trajectory gained momentum with opportunities at restaurants in Eldoret and Nairobi’s Riverside area. 

These experiences provided hands-on training and honed his culinary skills, transforming his aspirations into tangible achievements. His first leadership role came at Fountain Hospital, where he served as an assistant cook for two years. In this capacity, he managed plating and meal preparation while mentoring interns and students. Sharing his knowledge not only enhanced his own expertise but also ignited a sense of purpose.

In 2018, Robie embarked on an international career, accepting a position at the Intercontinental Hotel in Doha, Qatar. This move marked a significant turning point, immersing him in a demanding kitchen environment. Initially providing background support, Robie quickly distinguished himself and rose through the ranks to become a departmental head. His responsibilities included overseeing food preparation and training intern chefs from diverse cultural backgrounds.

Navigating cultural differences and language barriers, Robie adapted to the fast-paced kitchen operations, embracing the challenges and expanding his culinary repertoire. Seeking further opportunities, Robie relocated to the United States, where he continues to lead a team of culinary professionals from diverse backgrounds, including Mexico and Spain. He integrates various culinary influences into his work and utilises catering jobs to experiment with new ideas and showcase his cultural heritage.

A fervent advocate for Kenyan cuisine, Robie is committed to simplifying and elevating traditional dishes for an international audience. His signature twist on classic meals, such as ugali and stew, presented with modern plating techniques, reflects his mission to bring the richness of Kenya’s culinary heritage to the global stage. Robie's culinary philosophy extends beyond traditional Kenyan dishes. 

He embraces influences from various cuisines, including the intricate spices of Indian food and the delicate flavours of ceviche, broadening his culinary repertoire while remaining rooted in his Kenyan heritage. For Robie, the Favourite Chef Competition is the culmination of years of hard work and an opportunity to inspire others. If he wins, the prize money will be used to mentor aspiring chefs, particularly those in Kenya who may lack resources or guidance. 

He hopes his success will encourage young people to embrace their passions, regardless of their starting point. Too is currently seeking support from Kenyans worldwide in the Favourite Chef Competition. Voting is open through Facebook and LinkedIn, with each vote bringing him closer to realising his dream of creating a lasting legacy in the culinary world.