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Certified Master Chef Michael Robins
Joins Inland Seafood

Inland Seafood is pleased to announce Certified Master Chef Michael Robins has been named Vice President of Research & Development and Culinary Services. Chef Robins will be working in the Atlanta, Ga., headquarters for Inland Seafood and Inland Market Premium Foods, a wholly owned subsidiary of Inland Seafood. 

“We are proud, and more than a bit lucky, to have Michael Robins join our team. Chef Robins’ food manufacturing experience, background in food science and culinary expertise is not only an incredible combination of talents, but also a wonderful addition to our company,” Inland Market President Chris Rosenberger said. 

Michael Robins graduated with honors from the prestigious Culinary Institute of America in Hyde Park, N.Y. Chef Robins became the youngest chef in America at age 26 to be certified at the Master Chef level, an honor he still holds today. The Certified Master Chef level is the recognized standard of uncompromised excellence for professional chefs. Approximately 170 chefs have taken the test since it was first given in 1981 to become Certified Master Chefs. Only 53 have passed it. 

Chef Robins’ food creations have earned him over 150 culinary awards throughout the United States as well as three Gold Medals from the 1988 World Culinary Olympics in Frankfurt, Germany. Chef Robins’ achieved all perfect scores in winning the Gold Medals.

Throughout Chef Robins’ career he has held executive positions with some of America’s finest hotels, clubs and restaurants and consulted on menus for many of the worlds largest restaurant chains and airlines as well as the United States Government. For over 10 years Chef Robins directed Culinary Services and New Product innovation for the Fortune 100 Company, Best Foods. His food products have made it to grocery store shelves packaged under some of the most recognized consumer brands ever sold.

Inland Seafood, established in 1977, is headquartered in Atlanta, Ga., and has sales and distribution facilities in Birmingham, Ala., Charlotte, N.C., and New Orleans, La. In addition to seafood, Inland sells antibiotic-free, hormone-free beef, pork and poultry.  Inland Seafood also carries an extensive line of specialty foods.

Inland Market Premium Foods produces handmade, restaurant-quality, gourmet food from chef-created recipes designed for contemporary lifestyles. All products are made of top-quality ingredients in their research kitchens in Atlanta with the freshest ingredients available worldwide. Chef  Michael Robins will be developing exciting new products and partnering them with innovative packaging for Inland Market Premium Foods.

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