Cordell Robinson’s journey into the culinary world began in the warmth of his family kitchen. Growing up in a modest household with six siblings, his early experiences were born out of necessity. While his mother juggled multiple jobs, young Cordell explored food as both sustenance and art, inspired by his great-aunts’ traditional cooking techniques. His talent and curiosity blossomed as he experimented with recipes, mastering simple dishes that eventually evolved into gourmet creations.
Cordell’s transformative experience came during his time in the U.S. Navy, where limited resources and exposure to global cuisines sharpened his skills and expanded his palate. His time in Spain introduced him to the art of Paella, which he perfected with his unique flair. These international influences, combined with his Jamaican heritage, built the foundation for his distinctive style of cooking—a fusion of cultural pride and culinary innovation.
Today, as the Executive Chef for brands like Aston Martin and Bentley, Cordell combines luxury, artistry, and flavor, crafting unforgettable experiences for celebrities, heads of state, and corporate giants. His work reflects not just skill but passion—a celebration of his journey from a self-taught child chef to a global culinary star.
