Scottish by birth, Robbie Pepin’s family emigrated from Italy at the end of the 17th century. His career, like him, is part British and part Italian.

Robbie Pepin | chef of La Trattoria

He began his training as a commis in 1989 in London, and climbed up the ranks in various London restaurants such as The Oak Room, Pied à Terre, and Aubergine.


He dreamed of going back to his family’s native Italy and discovered Tuscany. Between 1998 and 2010, he was Station Chef at Enoteca Pinchiorri, Executive Chef at Beccofino, and Sous-chef at the Palagio at the Four Seasons Hotel in Florence.


For Alain Ducasse, Robbie participated in the opening of L’Andana as second to Chef Christophe Martin at the restaurant La Trattoria Toscana, which earned an Italian Michelin star in 2006. During this period, he learned everything there was to know about the flavours and colours of warm, down-to-earth gastronomic cuisine.


In 2011, he became Executive Chef at the Hôtel Le Richemond in Geneva, then Executive Chef at the restaurant Il Ristorante of the Bulgari Hotel in London.


In 2014, he became Executive Chef at the famous private club in London, Morton’s Club, with a Mediterranean-inspired menu.


In 2017, Alain Ducasse asked Robbie to become Executive Chef at La Trattoria Sporting Monte-Carlo.