Ian Robbins

Williamsburg, VA | The Williamsburg Winery at Wessex Hundred

As Executive Chef of The Williamsburg Winery at Wessex Hundred, Ian Robbins is responsible for the culinary activities at both of its restaurants – the Café Provençal and the Gabriel Archer Tavern. Ian has worked with renowned chefs such as Daniel Boulud in New York City, Charlie Trotter in Chicago, and Michel Richard in Citronelle in Washington, DC. Most recently, Ian served as Executive Chef of Millie’s Diner, an eclectic landmark eatery in Richmond, VA. At Wessex Hundred, Chef Robbins aims to showcase the delicious bounty of Virginia farms, and those in the surrounding states, to create a true farm-to-farm dining experience. The Wessex Hundred culinary team especially wants to support smaller farms- quality farms that raise animals humanely and practice environmental stewardship. The farm-to-farm concept isn’t easily accomplished, but The Williamsburg Winery at Wessex Hundred is committed to this philosophy. “You can be part of the culture”, Robbins said, “Or you can set the culture. You can create the culture.”