Robert Aikens came to the United States after working for four years at the Roux brothers’ three-Michelin-starred Le Gavroche in London, where he developed a great basis of skill and knowledge in French cuisine.He expanded his culinary focus immediately upon reaching the States, starting as sous chef at The Point in New York’s Adirondack Mountains, a top-rated small resort by Zagat and Forbes. Here Aikens began learning the ins and outs of American cuisine, developing a great understanding of locally sourced ingredients from New York and Vermont, from fish and game to seasonal stone fruits and mushrooms. The Point’s menu evolved nightly depending on availability and seasonality, a policy that allowed Aikens the opportunity to cook many an original dish for guests.

Possessing a great passion for the region, Aikens went on to open The Lake Placid Lodge, a hotel that, like its sister property The Point, is a member of the prestigious Relais & Châteaux hospitality association. After two years of great success as opening head chef, Aikens moved away from restaurants for a brief time, serving as private chef for Citigroup founder Sandy Weill and his family. Weill, a true lover of food, wine and travel, provided numerous opportunities for Aikens to grow his knowledge on an international level. The position led Aikens to a job as head chef of the entire Citigroup corporation, where he unfurled his new cooking repertoire against the vivid culinary backdrop of New York City.

Locally, Aikens served as Executive Chef for The Dandelion, Stephen Starr’s Rittenhouse Square English pub. Aikens will soon become chef at The Peacock and the other restaurants opening this September at Williams, the boutique hotel in the former Williams Club in Murray Hill.