From Colborne Lane to Momofuku Toronto and now the Maple Leaf Tavern Robin Kemp, a life long east ender, has led some of Toronto’s best restaurants during a 30-year career in hospitality.
Kemp has held a number of impressive management posts in Toronto since he first began in the industry at the age of 16. A student of George Brown College’s Culinary Management program, he holds an advanced certificate from the Wine & Spirit Education Trust.
Kemp held the post of General Manager at the highly acclaimed Toronto restaurant Colborne Lane (2006-2009) Working with Chef & owner Claudio Aprile on the opening of the restaurant, where he also acted as sommelier, building on his wealth of knowledge and passion for food and wine pairing, he then brought this to the program at Reds Wine Tavern where the wine list was upgraded to Wine Spectators Best of Award of Excellence.
Robin was a key player in the opening of Momofuku Toronto and oversaw daily operations of all three restaurants, Noodle Bar, Daisho and Shoto (named best new restaurant of 2013 Toronto Life) and the Nikai Bar + Lounge.
While Kemp’s career has blossomed on the restaurant floor, he began in the kitchen during his teen years as a dishwasher at a Chinese restaurant, where he was promoted to a cook’s position, ‘the only gwai lo in the kitchen’ as he puts it. Kemp also worked in other Toronto kitchens before making the move to the Front of House.
Robin remains an avid cook at home, always experimenting with new creations with his wife, daughter and two boys and is thrilled to be part of such a talented team at Maple Leaf Tavern.