Chef Robyn Carter grew up in Fayeteville, NC making meals for her youngest brother but didn’t officially begin her culinary career until 1994 when she tried her hand working back-of-house. Soon after, it clicked how much she truly loved the industry and never wanted to leave. It all felt very natural; food is love for Chef Robyn, after all.
Early on, she set her sights on owning her own restaurant so she made a point to try out all the roles at a number of different restaurants across the country in an effort to truly get to know the business from the inside out. After graduating from Johnson & Wales University of Charleston in 2003, she worked for a number of different chefs, including a James Beard Award Winner. Upon moving to Richmond by way of Austin in 2019, Chef Robyn started her own catering business, Carolina Girl Catering. While doing pop-ups on the Richmond culinary scene, she forged a critical mentee relationship with Chef Mike Ledesma of Perch which ultimately led her to this partnership with Drift and Muse.
With an emphasis on forging lasting relationships with local farmers, Chef Robyn loves to highlight the seasonal bounty while making it accessible to folks of all backgrounds. At the end of the day, Chef Robyn loves welcoming people into her “home” and serving people great food in a comfortable atmosphere. “The food I cook…I call it soul food. Because it comes, from my soul. I like to say my secret ingredient is Robyn’s