Chef Rob Reynolds leads the Liscombe Lodge culinary team. His love of food and passion for local ingredients can be savoured in each one of his signature dishes.
Chef Rob’s Bio:
Chef Rob was born and raised in East London, United Kingdom. Where he began working in restaurants at the early age of 14. At the age of 16, he began a five-year apprenticeship with the Savoy Group in London as part of a Thames Valley University program.
Robert has a variety of work experience, including working at Pierre Koffmann’s La Tante Claire 3 Michelin-Star restaurant and the pleasure of working with the team at Jean-George Vongerichten’s Vong restaurant in the Berkeley. After working at several different restaurants in the Channel Islands, Robert migrated to the highlands of Scotland to work at the award-winning Monachyle Mhor Hotel and then across the pond to the Keltic Lodge Resort & Spa on Cape Breton Island in 2003. This led him to work at janes on the commons in Halifax then back to work with Chef Dale Nicholes at Digby Pines Resort.
He then returned to Halifax and started working under Chef Tahir at the Cunard Centre where he led a team cooking for large events. After this, the time came to open up a brand new restaurant in Halifax which later became known as EDNA on Gottingen street. At EDNA, Robert helped achieve the enRoutes Top 10 New Restaurants award and one of the Top 100 Restaurants in Canada. He even had the pleasure to be invited on to Masterchef Canada as a guest chef judge in 2016.
Robert is very excited to join the Liscombe Lodge team and to do great things on the Eastern Shore. This team works to support the community and local vendors, while creating a unique and memorable experience for guests and customers!
– Chef Robert Reynolds