Robert Irvine is the host of "Restaurant: Impossible" on the Food Network. He was also recently a contestant on Season 4 of "The Next Iron Chef" and one of the team leaders in Season 2 of the Food Network reality competition series "Worst Cooks in America."
Robert Irvine is also the host of "Dinner Impossible" on Food Network, on which he serves stunningly creative dishes for both intimate gatherings and huge crowds, all without warning and at a moment's notice. On the show, he has cooked on a
A native of England, Robert joined the British Royal Navy at the age of 15 and his skills in the kitchen soon came to the attention of his superiors. As part of his service for the Royal Navy, Robert was selected to work on board the Royal Yacht Britannia where the Royal Family and their entourages regularly dined. During his time training US Navy chefs as part of a guest chef program, Robert worked in the White House kitchens and his creations were served to high-ranking government officials.
Robert has spent more than 25 years in the culinary profession and has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. He has also had the opportunity to serve 6,000 servicemen and women on a US aircraft carrier and plan the menu at a spectacular celebrity-studded after-party at the Academy Awards.
Irvine's first book, "Mission: Cook!" (Harper Collins, 2007), was published in September, 2007 and his latest cookbook, "Impossible to Easy" (Harper Collins), was released in 2010.
Robert Irvine is also the host of "Dinner Impossible" on Food Network, on which he serves stunningly creative dishes for both intimate gatherings and huge crowds, all without warning and at a moment's notice. On the show, he has cooked on a
Robert Irvine The Next Iron Chef 4 Robert Irvine and his team Worst Cooks America Robert Irvine and a recruit Worst Cooks America Robert Irvine and a recruit Worst Cooks America Robert Irvine Worst Cooks America Robert Irvine Pictures
desert island, in an 18th century kitchen, in an Ice Hotel, for cowboys on a cattle drive, for master instructors at the Culinary Institute of America and at the inauguration of Pennsylvania's governor.A native of England, Robert joined the British Royal Navy at the age of 15 and his skills in the kitchen soon came to the attention of his superiors. As part of his service for the Royal Navy, Robert was selected to work on board the Royal Yacht Britannia where the Royal Family and their entourages regularly dined. During his time training US Navy chefs as part of a guest chef program, Robert worked in the White House kitchens and his creations were served to high-ranking government officials.
Robert has spent more than 25 years in the culinary profession and has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. He has also had the opportunity to serve 6,000 servicemen and women on a US aircraft carrier and plan the menu at a spectacular celebrity-studded after-party at the Academy Awards.
Irvine's first book, "Mission: Cook!" (Harper Collins, 2007), was published in September, 2007 and his latest cookbook, "Impossible to Easy" (Harper Collins), was released in 2010.
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