Meet Our Chef

Robinson’s professional career began when he moved to Washington, D.C and found success in the upscale dining industry. Beginning as a Cook II at The Grill at the Ritz Carlton in Arlington, Virginia, James was soon promoted to Cook III and secured another position as Lead Cook at the famed Blue Duck Tavern in Washington, DC’s East End neighborhood. At Blue Duck Tavern, Robinson was influenced by a new style of contemporary American cuisine, which allowed him to further hone his culinary skills and develop his own culinary style. James went on to hold multiple Sous Chef and Executive Chef positions at the St. Gregory Hotel, Washington Marriott International, The United States Department of Energy and Indulj restaurant in the historic U Street Corridor.

Throughout his career, James found that his passion was greater than creating beautiful dishes. James became committed to making a five star dining an accessible and personal experience while utilizing his craft to teach underprivileged youth about healthy eating and open their eyes to a career in culinary arts. Kitchen Cray, with stands for Creative Revolutionary Artistic Youth, was created to achieve James’ commitment to the community and creating accessible culinary experiences. In addition to private dining experiences, events and celebrity private chef services, Kitchen Cray leads classes and speaks to students through partnerships with area schools, non-profits, shelters and youth centers.

When not working or speaking to youth, James enjoys the company of his seven-year old son, Zahir and his three-year old daughter, Asia.