robin kemp, general manager
From Bay Street’s Far Niente and Yorkville’s Sazzafraz, to the ultra-foodie hot spot Colbourne Lane, the new general manager of reds bistro & wine bar, Robin Kemp, has led some of Toronto’s best restaurants during his 20-year career in hospitality.
Kemp is no stranger to reds. He joined SIR Corp. in 1995 as a service manager at Far Niente and became one of the opening team managers at reds in 2000, a role he held for three years.
“I’m delighted to be back at reds. I feel like I’ve come full circle, and I’m thrilled to be here, especially this year, as the restaurant celebrates a decade of success in the financial district,” Kemp says.
Kemp has held a number of impressive management posts in Toronto since he first began in the industry at the tender age of16. A graduate of George Brown College’s Culinary Management program, he holds an advanced certificate from the Wine & Spirit Education Trust. His first key management role was with Movenpick (1990-1994), where he worked at both Masquerade and La Pecherie restaurants before joining Far Niente. Following his eight-year tenure with SIR Corp.’s Signature Group (1995-2003), Kemp became general manager at Sassafraz.
Kemp left the Yorkville landmark to help orchestrate the 2004 national Gold Medal Plates, a culinary competition which raises funds for Canadian Olympians. As logistics advisor, he organized the needs of 80 chefs in eight Canadian cities, sourcing products and pairing wines, and executing gala events for up to 650 guests across the country, from Halifax to Whistler with renowned Canadian chef Michael Stadtlander whom he credits with changing many of his views on food and cooking.
Most recently Kemp held the post of General Manager at the highly acclaimed Toronto restaurant Colborne Lane (2006-2009), where he also acted as sommelier, building on his wealth of knowledge about food and wine pairings, which he is pleased to bring to the program at reds.
While Kemp’s career has blossomed on the restaurant floor, he actually began in the kitchen during his teens as a dishwasher at a Chinese restaurant, where he was promoted to a cook’s position. Kemp says his experience at Ken Hong restaurant is still with him. “I can still make awesome egg rolls!” Kemp muses.
Robin remains an avid cook at home, always experimenting with new creations with his wife and two boys.