Missy Robbins is the chef and owner of Lilia and Misi, two of the most difficult restaurant reservations in New York City, and Misi Pasta, a boutique grocery store.
Missy’s love of great food, entertaining, and high-quality ingredients came at an early age thanks to her mother, who’s an expert hostess. Living in close proximity to New York City, Missy’s family had a fondness for special occasion meals in the city, which exposed her to fine dining experiences and beautiful cuisine.
During her senior year at Georgetown University, a chance meal at Charlie Trotter's on a trip to Chicago changed the course of her life. It was at this moment when she knew she wanted to be in the restaurant industry and become a chef.
Missy went on to culinary school and trained in Italy before working at Spiaggia in Chicago (where she cooked for Madonna!) and later at A Voce in New York, where she maintained Michelin stars throughout her tenure.
In 2016, Missy opened her own restaurant, Lilia, in Williamsburg, Brooklyn, which was an instant success overnight, with a three-star review from the New York Times, and has remained that way to this day. Missy has since opened a second restaurant, Misi, that focuses primarily on pasta. She also has a new venture called Misi Pasta, a high-quality Italian boutique grocery store, where she also sells her fresh, handmade pasta, that she plans to expand in the coming years.
Produced by Dear Media
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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By Dear Media
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Missy Robbins is the chef and owner of Lilia and Misi, two of the most difficult restaurant reservations in New York City, and Misi Pasta, a boutique grocery store.
Missy’s love of great food, entertaining, and high-quality ingredients came at an early age thanks to her mother, who’s an expert hostess. Living in close proximity to New York City, Missy’s family had a fondness for special occasion meals in the city, which exposed her to fine dining experiences and beautiful cuisine.
During her senior year at Georgetown University, a chance meal at Charlie Trotter's on a trip to Chicago changed the course of her life. It was at this moment when she knew she wanted to be in the restaurant industry and become a chef.
Missy went on to culinary school and trained in Italy before working at Spiaggia in Chicago (where she cooked for Madonna!) and later at A Voce in New York, where she maintained Michelin stars throughout her tenure.
In 2016, Missy opened her own restaurant, Lilia, in Williamsburg, Brooklyn, which was an instant success overnight, with a three-star review from the New York Times, and has remained that way to this day. Missy has since opened a second restaurant, Misi, that focuses primarily on pasta. She also has a new venture called Misi Pasta, a high-quality Italian boutique grocery store, where she also sells her fresh, handmade pasta, that she plans to expand in the coming years.
Produced by Dear Media
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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