St. Martin High School sponsored by Hard Rock Biloxi
Robin grew up loving everything from her Mama’s kitchen. She spent countless hours admiring her ability to create delicious dishes and amazing meals for her family. Robin carries on her mother’s legacy as the Culinary Arts Instructor at St. Martin High School in Ocean Springs, where for the past 24 years she has shared her knowledge and love of food with her students. She earned both her Bachelor’s and Master’s Degree in Education from the University of Southern Mississippi. Robin received her culinary training from The Culinard Institute in Birmingham and the Mississippi University for Women in Columbus. In addition to her 24 years of classroom teaching, she has also worked in the restaurant and catering industry. For the past 7 years has been a chef for specialty classes and camps at the Mary C. O’Keefe Cultural Center in Ocean Springs.
Robin is extremely proud of her St. Martin High Culinary Students as they have won 1st Place in Chefs of the Coast, The Regional MDE Jr. Chef Competition, and are currently the MDE Jr. Chef State Champions.
Hard Rock Biloxi
Kevin Truong, Executive Chef, joined the Hard Rock band in January of 2019. He played an instrumental role in the redesign of the Satisfaction Buffet last year. All dishes in Satisfaction Buffet are made from scratch including: BBQ shrimp, grits and grillades, beef short rib with a red wine glaze, risotto, Korean ribs, and more. He formally began his career over ten years ago at the Palace Casino as the Executive Sous Chef. He has since held several chef positions and even performed some consultations for numerous restaurants.
A native of Biloxi, Chef Kevin has been in the kitchen since he was a child and credits his diverse family for his style of cooking. His mother was from Minnesota with an Irish and German background; his father was from Vietnam; and his stepfather, who is African American, was from New Jersey but with Mississippi roots. These three amazing culinary cultures are found in many of Chef’s dishes.
Chef Kevin is excited that this year’s theme is about going back in time when our food came straight from the farm and we cooked from scratch. When Chef Kevin was young, he shrimped with his father in the Gulf of Mexico and learned the concept of “Sea to Table”. His family taught him how to cook from scratch with raw ingredients and he is affectionately known as the “Scratch Chef”. He enjoys learning new concepts and styles and incorporates them into his menus.
Kevin and his partner have five children and he loves being with them during his spare time. He also enjoys fishing and is very competitive in sports.