Meet Edward Robinson

We were lucky to catch up with Edward Robinson recently and have shared our conversation below.

Alright, so we’re so thrilled to have Edward with us today – welcome and maybe we can jump right into it with a question about one of your qualities that we most admire. How did you develop your work ethic? Where do you think you get it from?

My work ethic comes from experience. I’ve learned that consistency and accountability are what separate good results from excuses. Over time, especially in demanding environments, I realized that showing up prepared and doing the job right—whether someone’s watching or not—is what builds trust and opens doors.

Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?

I’m the Chef/Owner of Alice’s Home of the American Omiyaki and currently a Sous Chef at Nic and Luc . I’ve been in the hospitality industry for about 18 years, and throughout that time I’ve really fallen in love with the ability food has to bring people together and make them happy. Honestly, hearing someone enjoy something I created never gets old for me.
I’m also a father of three and have been married for 10 years to my amazing and wonderfully quirky wife, so family is a huge part of who I am and how I approach hospitality.
Alice’s is actually named after my grandmother. She loved making breakfast, and growing up around that really shaped my passion for food. What I do now is my way of sharing a little piece of the love and comfort she gave me with other people.
Right now, Alice’s is transitioning from a stand into a full restaurant, which is an exciting step for us. We’re planning a few pop-ups this summer, launching catering services in July 2026, and also expanding into a Shopify store focused on kitchen needs and LineWear — custom chef jewelry made by chefs that’s food-safe but still stylish and expressive.
At the end of the day, I just love creating experiences for people through food, hospitality, and community.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

Throughout my journey, there are three things that have continued to push me forward and make the biggest impact on my career.

Number one: do everything with love. In the kitchen, this is huge. Without passion and genuine care for what you’re creating, the food suffers — and ultimately the guest feels that too. Food carries energy, and people can tell when something was made with heart.

Number two: honesty. If you can’t be honest with others about their food, or handle honest opinions about your own, you’ll never truly grow as a chef. Honest feedback is what sharpens you. It’s what helps create dishes that really get people excited… “It gets the people going!” — in my Will Ferrell voice.

And number three: trust. I can’t stress enough how important trust is because it’s the backbone of every successful kitchen. You have to trust your chef to lead the restaurant in the right direction, trust your team to execute at a high level, and most importantly, trust yourself.

To anyone early in their journey: take action. Be honest. Trust yourself. Love what you do. No, you won’t love every single moment of it — this industry is tough — but if that fire is really in you, it won’t die. And whatever you do… don’t let it.

Before we go, maybe you can tell us a bit about your parents and what you feel was the most impactful thing they did for you?

Wow… this is a tough one.

Honestly, the most impactful thing my parents ever did for me… was not being there. I know that sounds wild, right? But I truly mean it.

Because if they had been, I may have never experienced the love, guidance, and support from the incredible people who stepped in and helped raise me. My grandmother, my aunt, and my uncle became my foundation. They taught me how to grow, how to love people, how to work hard, and ultimately how to become a man.

I actually feel lucky that I got that time with my grandmother. So much of who I am today — as a chef, as a husband, as a father — comes from those moments with her.

So in a strange way, I hold gratitude even for the pain, because it led me to the people who truly shaped my life.

So… thank you, Mom and Dad, for not being there. Because of that, I found the people who were.

Contact Info:

• Instagram: https://www.instagram.com/alicesomiyaki?igsh=MTdkZ3V6eGcxcXJhYw==
• Facebook: https://www.facebook.com/share/1AqjomjoZA/
• Other: Shopify

  https://alicesomiyaki.myshopify.com/?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAb21jcASC-aZleHRuA2FlbQIxMQBzcnRjBmFwcF9pZA81NjcwNjczNDMzNTI0MjcAAad31itqBDriGZLa0E22ap1gT23CWFCv8QVndgwmN1Qmm6q2uNbfPr9XnzVhgQ_aem_7VJkYVW_WUB3p8PcQzpyEw