Get to know the faces behind the culinary magic and warm hospitality that defines our restaurant. Our team is a tapestry of expertise, creativity, and dedication, each member bringing their unique flair to create the unforgettable moments that make dining at Robie's an extraordinary journey.
Chef Adam Shaw has dedicated his life and time to creating the fine dining experience through excellent food. Starting at the tender age of sixteen, Shaw has become a classically trained chef. He graduated with honors from Johnson and Wales in Norfolk, Virginia with his culinary degree. Adam started off working in small but upscale restaurants and has progressed to tenure at the Ritz Carlton, River City Casino, to being the opening chef at the Four Seasons Hotel St. Louis.
As Clarendale Clayton's Director of Culinary, Chef Shaw served elevated plate creations to food savvy senior residents. This led him in his career progression to Anthology where he served as Regional Director of Culinary.
Chef Shaw now looks forward to honing and expanding his repertoire using innovative as well as classical techniques, such as molecular cooking to create dishes that push the boundaries of "good food" to an unforgettable experience at the Magnolia Hotel in downtown St. Louis.
James comes to us from Findlay, Ohio with over 20 years of experience in Food and Beverage, Customer Service, and Theatrical Performance, as well as make-up artistry and event planning, execution, and design. He has been recognized nationally by employers and guests alike for outstanding customer service and his ability to connect with his guests. James approaches each day as an opportunity to serve others, hoping to play a vital part in helping to make the guest experience special however he can. He is proud to be a member of the Magnolia Hotel, CoralTree Hospitality, and Marriott Tribute Hotel families and looks forward to wonderful future years.
Hailing originally from Santa Monica, California, Zac boasts an impressive 18-year career in the Food and Beverage industry, with a remarkable 16 years dedicated to the art of bartending. His journey began at Bar Italia in the Central West End, where he honed his bartending skills across a spectrum of establishments, from fine dining establishments to vibrant nightclubs. Zac's expertise continued to flourish as he lent his talents to venues such as Sol Lounge, Sub Zero Vodka Bar, Gamlin Whiskey House, and Molly's in Soulard. With a wealth of experience spanning the diverse landscape of restaurants, bars, and nightclubs, Zac Trevaskis brings a wealth of knowledge and a touch of California cool to the vibrant atmosphere of Robie's.
