Western Culinary Institute, Le Cordon Bleu graduate Bryn Robson began her restaurant career while in high school in Arizona. This is where she first discovered what would become a consuming passion for cooking.
After graduating from WCI in 2002, Bryn joined the opening team at Montage, a luxury resort & spa in Laguna Beach, where, under Chef James Boyce she worked her way from line cook to pastry chef of the Loft Restaurant. Next was a bold move to Ireland where Bryn became pastry chef at the posh Imperial Hotel & Spa in County Cork.
Upon returning to the United States Bryn began working for Chef Gavin Kaysen at El Bizcocho while he competed in the Bocuse D’Or competition in Lyon, France. When Chef Kaysen left to take over Cafe Boulud in New York, Bryn became pastry chef at Cortez in San Francisco under Chef Seth Bowden. During her time at Cortez the restaurant received its first Michelin Star.
Missing Portland and reasonable rent Bryn decided to return for the pastry chef position at Andina, but when she heard of an opening at the kitchen at Bluehour, Bryn jumped to accept this latest challenge.