Head Chef | Eric Robbins

Cambridge School of Culinary Arts – Degree in Culinary Arts

Eric attended the University of Colorado at Boulder and received his degree in Economics with a minor in Business. After that he worked in trade logistics for a clothing manufacture in Denver before moving to Boston to pursue his love of cooking and attend Culinary School. He attended the Cambridge School for Culinary Arts in Cambridge Ma and completed the professional chefs program.

Eric worked his way through multiple kitchens in the Boston area and helped to open a restaurant in Newton with Susan Regis. He left the restaurant world and ventured into a position with Wolfgang Puck Catering where he was responsible for running the café, assisting with catering and handled all purchasing for the Museum of Science. From there he was promoted to Executive Chef and sent to the Institute of Contemporary Arts to run the café and catering.

After his experience with corporate food service, restaurants and catering Eric found that he enjoyed sharing his knowledge and experiences with people rather than just cooking and serving for them. Before the move back to Colorado Eric was brought on as the Resident Chef for Sur la Table’s new flagship store in downtown Boston. Eric was responsible for all aspects of the cooking school side of the business and created a successful program with a large following. It is here that he refined his teaching skills and solidified his desire to share his knowledge and expertise through interacting with people through the joy of cooking. Once Eric moved back to Colorado his sole focus was on creating Uncorked Kitchen with his wife Katie and learning and becoming involved in the culinary scene in the Denver area.

MEET THE Uncorked CULINARY TEAM