An individual with manifold talents, Robin E. Katz holds a reputation as both a dedicated chef and a science enthusiast. Katz gained a formal education in the art of food at Le Cordon Bleu, a noted culinary institution with more than 15 locations throughout the United States. As a student of the Portland, Oregon, campus, Robin E. Katz obtained versatile abilities; following graduation, her skills led to a position as Line Cook at an upscale American cuisine restaurant. Today, Robin E. Katz serves as Lead Line Cook at the Marine Room, a high-class eatery in San Diego, California. She continues to expand her expertise under the leadership of Executive Chef Bernard Guillas and Chef de Cuisine Ron Olive. The two are co-authors of the cookbook Flying Pans: Two Chefs, One World, which received the honor of Top 10 Cookbook in America at Book Expo America 2010. With her role at The Marine Room, Robin E. Katz employs her abilities in upholding the institution’s rich history. A favorite of celebrities and tourists for more than 70 years, The Marine Room continues to integrate custom seafood dishes with seasonal inspiration.

Outside of her engagements in the food service industry, Robin E. Katz maintains a passion for engineering. A former student of the subject at schools including Smith College and The University of California, San Diego, Katz earned the opportunity to conduct zero-gravity experiments with the NASA Reduced Gravity Student Flight Opportunities Program. In this capacity, Robin E. Katz demonstrated her abilities in the composition, construction, and execution of a reduced-gravity experiment. Today, Robin E. Katz resides in San Diego, California. In her free time, she enjoys crafting homemade beers.