Interview: Chef Missy Robbins Created a Better Restaurant for a Better Quality of Life
Skift Take
It's an excellent message for any entrepreneur or leader: create the kind of business you're happy working at. If you have your values straight, you can make something exceptional.
On Monday, September 24 Skift Table hosted its first ever Skift Restaurants Forum.
The day-long event featured interviews with restaurateurs, technology leaders, operators, and chefs, as well as an audience of over 300 people from across the restaurant industry.
Early in the day we were joined by chef/partner Missy Robbins, who has run Lilia in Williamsburg, Brooklyn since opening the doors in 2016. In early September of this year she opened Misi a few blocks away. Prior to running her own restaurants, Robbins was Executive Chef of A Voce Madison and A Voce Columbus, which maintained Michelin stars throughout her tenure.
Among many other accolades, she was voted Best Chef New York City in 2018 by the James Beard Foundation, and she published her first book, Breakfast, Lunch, Dinner...Life, in September 2017.
Robbins was interviewed by Nilou Motamed, who was most recently Editor-in-Chief of Food & Wine, and held past top positions at Epicurious and Travel + Leisure, as well
