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30 Years of the Lafayette 148 Uniform | EXPLORE THE CAMPAIGN

MISSY ROBBINS


SHE HAS BUILT SOME OF NEW YORK’S MOST CELEBRATED RESTAURANTS ON A SIMPLE PRINCIPLE: MAKE IT BETTER.


At Lilia, Misi and Misipasta, James Beard Award-winning chef and restaurateur Missy Robbins has defined her approach through a mastery of detail. Years spent refining her craft have given her the confidence to simplify—to know what to perfect and what to leave out, even when a dish calls for just three ingredients.

MISSY ROBBINS

“A CHEF ASKED ME WHAT I WAS DOING. I SAID I WAS MAKING A SAUCE. AND HE SAID, WELL, YOU MADE THAT YESTERDAY. AND I SAID: YEAH, WELL, I WANT TO MAKE IT BETTER TODAY.”

MISSY ROBBINS
MISSY ROBBINS Notes on a Uniform
MISSY ROBBINS
MISSY ROBBINS
MISSY ROBBINS

Opening Lilia 10 years ago marked the fullest expression of a point of view distinctly her own, reflected in every detail—from the food and lighting to the open kitchen and uniforms. With it came the confidence to question the conventions she had inherited. “I grew up in an era where the chef coat was what you wore. I thought: I don’t want to do this anymore. I’m going to do my own thing.”

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