A New Jersey native, Chef Robin Hollis learned the importance of growing her own food on her family’s horse farm in Lambertville, New Jersey, where her mother kept a large and bountiful garden. She attended culinary school at Le Cordon Bleu in Portland, Oregon and after graduating, worked at several restaurants in the New Jersey and New York area including The Fat Radish, where she first met Ben Towill, Co-Founder and CEO of Basic Projects - the Charleston based hospitality and design firm behind Post House Inn, Basic Kitchen, and Sullivan’s Fish Camp. In 2019, Robin moved to Charleston to become Executive Chef at Basic Kitchen where she spent four years leading the charge in establishing the restaurant as a veggie-forward downtown hotspot - where locals pop-in for weekday lunch, and repeat out of towners for weekend brunch.

After an incredible four years, Robin has stepped into a new role at Post House Inn as the Executive Chef. Robin’s food philosophy is to let the ingredients speak for themselves and she believes that when the ingredients are high quality, simplicity is key. In her new role, she continues to support local purveyors and fishermen to bring guests of Post House Inn the best in simple, seasonal cooking.