Chef and owner Rob Robinson brings the experience and expertise needed to provide you with an exceptional dining experience. His extremely successful culinary background in fine dining includes training under some of the country’s top chefs while in California-Michael Mina and Thomas Keller. While chef de cuisine of the Left Bank (Duck, NC) his cuisine was recognized by the Washington Post, Food and Wine Magazine, Taste of Charlotte, Santé and Culinary Trends Magazine. After the Left Bank received the only four diamond rating on the Outer Banks he was invited to prepare dinner at the James Beard House in 2005. Ready to take on a new challenge and broaden his culinary experience with new flavors and ingredients the Bad Bean Taqueria was born. Rob is no stranger to the diverse flavors of Baja California and Mexico. His five years living and working in California as well as traveling to both Baja and mainland Mexico started his love for the dynamic flavors of these regions.
Working with Chef Rob at the Baja Grill is a passionate Chef Matt Payne. Matt is a graduate of the CIA in New York and worked with Rob at the Left Bank. Matt also spent several years at the Blue Point restaurant in Duck, NC. Chefs Rob and Matt work closely together brining their individual creativity and passion to the exceptional food at the Baja Grill. After finding success at the Bad Bean Taqueria with its fresh and simple approach, Rob asked Matt to join him in opening the Baja Grill and raising the bar to take their cuisine to the next level.
The cuisine of these regions has so much more to offer than what is often presented by the typical “Mexican” restaurant across America. It is this driving force that the Bad Bean Taqueria and Baja Grill strive to reflect. Both restaurants focus on using only fresh ingredients prepared with passion and creativity not forgetting and respecting the origin of the cuisine. You can be assured you will have an outstanding dining experience at both the Bad Bean Taqueria and Baja Grill.