Shangri-La Springs appoints David Robbins as Chef de Cuisine at soon-to-open restaurant, Harvest & Wisdom

Shangri-La Springs, a historic property in downtown Bonita Springs specializing in fresh, organic cuisine, has hired David Robbins as Chef de Cuisine for Harvest & Wisdom, the property’s farm-to-table restaurant, set to open soon.
Robbins will work with Executive Chef Allen Fisher to train and supervise staff, as well as inspect and select only the freshest fruit, vegetables, meats, fish, fowl and other food products. Robbins comes to Harvest & Wisdom with more than 15 years of experience including most recently as Consulting Executive Chef, Director of Food and Beverage at Society, Fort Myers. He has also worked at Crave Culinaire; Stonebridge Country Club; The Dutch in the W Hotel & Residences in South Beach; Blue Hill at Stone Farms, rated one of the World’s Best 50 Restaurants in 2017; Malabar in Lima, Peru, where he collaborated with Chef Pedro Miguel Schiffiano, owner of two restaurants on Latin America’s 50 Best Restaurants; Mereday’s Fine Dining; Naples Grande Resort and Fiddler’s Creek Club and Spa.
“We are excited to add David to the team of Harvest & Wisdom,” said Chef Fisher. “His passion for creating the freshest product for our guests fits well with our plans for the restaurant and Shangri-La Springs.”
Robbins was featured chef and lecturer at ECHO Farms international Food Festival, and featured chef at Southwest Food & Wine Festival 2018 and 2019.  Robbins grew up in Waimea, Hawaii, and developed a passion for ecology working on his family’s flower and lei business and all-natural produce farm. He moved to Florida as a teenager and got a degree in cultural ecology at Florida Gulf Coast University.
“Working with communities and ecosystems in a sustainable format truly is a win for everyone,” he said.


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