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. 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 jane’s on the common in Halifax and then back to work with Chef Dale Nichols at The Digby Pines Golf Resort and Spa.
Chef Rob then returned to Halifax and began working under Chef Tahir at the Cunard Centre and there he led a team cooking for large events. Following this, the time came to open up a 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 also had the pleasure to be invited on Masterchef Canada as a guest chef judge in 2016.
Robert joined the Liscombe Lodge family as Executive Chef in 2017. Robert and his team look forward each season to do great things on the Eastern Shore and continue in every area to support the community and local vendors, while creating a unique and memorable experience for guests and customers.
– Chef Robert Reynolds