 | ||||||||
|
Chef
Robert Rubino trained at the Culinary Institute of America and in
restaurants in Bologna, Paris, Provence, Vancouver and Buenos Aires.
Together with Carol Mark, tea sommelier, they bring together their
passion for good food and show you how to utilize tea to enhance taste
profiles of a wide range of dishes. Chef Robert concentrates on starters
and mains, while tea sommelier, Carol utilizes her skills in desserts
and drinks.
Tea is a unique ingredient which, like fine wine, reflects the terroir and produces unique taste profiles for food. The freshest ingredients have been sourced and used from butchers and farmers who take pride in their product and produce.  |
