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Robin Schempp
Culinary Consultant
As principal, Robin Schempp's innovative thinking, marketing savvy and culinary skills and intuition have guided her clients' visions and prototypes from inception through launch to acceptance and success. Robin's experience, skills, talents and strategic alliances support an extensive list of services that apply to every stage of recipe, product, restaurant and market development.
Because Right Stuff has such a diverse client base and set of services, we find it most productive to contract with a variety of culinary, beverage and marketing experts specific for our varied projects. Here is a list of some of the exceptional people and companies we work with.
Robin has always had a proclivity for exploring and enjoying the many expressions of both the table and the bench. She shares those discoveries as President and Principal of Right Stuff Enterprises specializing in creative culinary concept, product, menu, and market development. For 16 years, Robin and Right Stuff are recognized for generation of valuable, wholesome food and beverage solutions reflecting modern flavors and ingredients for both food service and retail.
In addition to serving Right Stuffs clients, Robin writes about food and culinary R&D for several publications and regularly teaches and speaks on subjects from varietal honey in cocktails to the process of menu ideation. She is Vice Chair of Chefs Collaborative, President Emeritus of the Vermont Fresh Network both which strive to connect chefs with a more wholesome and sustainable food supply. Robin chairs the Board Development Committee of the RCA and sits on the Slow Food Ark of Taste Committee and is an active member of IACP. She multi- tasks at every opportunity by eating and drinking well.
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