Robbie’s culinary journey began at six in Ayrshire, Scotland. Taught to fish and cook by his uncles, he learned to respect nature and ingredients, an appreciation that deepens when gardening with his grandmother.
Robbie entered kitchens at 15 years of age then decided to leave home. He travelled and worked with a variety of chefs, he worked in kitchens along Scotland’s west coast and Highlands with chefs such as Graeme Cheevers and Nick Nairn. Robbie then moved to Australia, he explored major cities and indigenous cultures, it was there where he discovered his passion for open fire and BBQ cooking.
HUMO achieved its Michelin star in its first year, Robbie has been part of the Michelin-starred restaurant’s team since its opening in 2023. Robbie has been fully involved in the HUMO menu development from conception and plans to further develop dishes in order to celebrate the extraordinary flavours of wood fired cooking. All of HUMO’s dishes are prepared on a four-metre-long robata grill – no gas or electricity is involved in the cooking.
HUMO also boasts a 10 seater chef’s table, where Robbie explores his creativity and the lessons learned throughout his 15 years of cheffing experience. The HUMO Chef’s Table unique 10 course tasting menu showcases local produce, fermentation and the versatility of fire.
