He’s done fish. He’s done chicken. He has even done vegan. And now he’s going to do some serious beef.
Beef Tartare and oyster
A spin on surf and turf using beef in it’s rawest form.
Braised short rib with seasonal veg
And on the opposite end of the spectrum of cooking time, 3 day braise of short rib.
Fourless chocolate cake and cherries
What can stand up to beef and finish the night with style? Only chocolate in it’s most decadent form.
Robin consistently delivers food beyond expectations, with many delightful surprises to be had. All of his events at the Dep have sold out, so get your tickets early to ensure your seat.
This event is SOLD OUT – Congrats Robin!
If you would like to be put on a waiting list in the event of a last-minute cancellation, please contact us.
After 6+ years in theatre production, Robin “Squiggy” Dutt stepped away from the stage and into the kitchen. He followed his love of food back to the Chef Training program at George Brown, and after graduating, ventured to Montreal to stage in various kitchens and gain experience in many culinary styles. Today, we find him honing his craft back in Toronto, in the kitchen of the Drake Hotel. When he’s not at work, he is still in the kitchen, further defining and sharing his own style of cooking through a series of private and public functions under the brand Squiggfeast.