Robin Gill joined Restaurant Sauterelle as Head Chef in May 2008. His experience draws on over 10 years spent in Michelin- rated restaurants around Europe and he has used this wealth of knowledge to bring contemporary French food to Restaurant Sauterelle.

Robin's says: "My cooking style focuses on clean, incisive flavours and, where I can, I like to substitute butters and creams with oils and spices to make lighter dishes. Using the best of foraged fruit, vegetables and herbs, I like to incorporate an abundance of fresh ingredients creating innovative flavour combinations as a playful take on French classics."

Robin's career in food started at La Stampa Restaurant in Dublin as 1st year commis and has seen him work in some of England's top restaurant,s including Marco Pierre-White's The Oak Room, Le Manoir Aux Quat' Saisons and The Cuckoo Club. His career has also taken him to Europe, working at Fitzwilliam Hotel in Dublin and the two-Michelin starred Don Alfonso 1890, in Italy.

Before joining the team at Restaurant Sauterelle, Robin was Head Chef at the exclusive private members' club, The Diamond Club, at the Emirates Stadium for Arsenal FC. Representing Raymond Blanc, Robin cooked for high-profile guests and members including Nicolas Sarkozy and Gordon Brown.

Follow Robin on Twitter: @robinsauterelle