Robert Irvine

My Venues


  • Ambassador
    Culinary Institute of America
  • Head Chef
    2006 Academy Awards
  • Founder
    Robert Irvine Foundation
  • 25 Fittest Guys in America
    Men’s Fitness
  • Veteran
    British Royal Navy
  • Honorary Chief Petty Officer
    U.S. Navy

Where I Go Out

Behind the Scenes

BBQ Glazed Chicken Nuggets
"BBQ Glazed Chicken Nuggets SERVES 6 YOU’LL NEED BBQ Glaze 1/4 cup apple cider vinegar 1 tsp garlic powder 1 tsp onion powder 2 tsp chili powder 1/4 cup Worcestershire sauce 1 cup ketchup 1/4 cup molasses 1/4 cup packed dark brown sugar 1/4 cup honey CHICKEN NUGGETS 2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 (8-ounce) boneless chicken breasts, cut into large pieces 1/4 cup olive oil MAKE IT 1) Prepare the barbecue glaze. Pour apple cider vinegar into a small saucepan and whisk in garlic powder, onion powder, and chili powder. Bring to a boil and add Worcestershire sauce, ketchup, molasses, dark brown sugar and honey. Lower heat to medium or medium low and allow to bubble and thicken. 2) Preheat oven to 425 degrees. In a plastic bag, shake together flour, salt and pepper and add chicken pieces in batches to coat. 3) Place on a baking sheet (lined with heavy duty foil for easy cleanup) and drizzle olive oil over. Bake for about 15 minutes, and then coat each piece with some of the glaze and bake for 5 to 10 more minutes. You can do a second coat of glaze for the last 5 minutes, or serve any additional glaze on the side. THE MACROS CALORIES: 523 PROTEIN: 27 g FAT: 12 g CARBS: 60 g #glaze"
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"PAN-SEARED ROCKFISH WITH LEMON BUERRE BLANC A light bite that will actually fill you up. SERVES 6 YOU’LL NEED 4 lemons, juiced 1/2 cup dry white wine 1 cup heavy cream Canola oil, for frying 6 (8-oz) rockfish fillets, boned and skinned (you can also use rock cod, pacific snapper or striped bass) 1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper 1/2 cup butter, softened MAKE IT 1) Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half. 2) Heat canola oil in a large skillet over medium-high heat. 3) Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. 4) When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve. THE MACROS CALORIES: 552 PROTEIN: 45 g FAT: 38 g CARBS: 10 g #robertirvinemagazine"
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Chillin’ N’ Grillin dish this
"Chillin’ N’ Grillin dish this year! Moroccan Chicken, Artichoke Hummus, Fennel Salad w Pomegranate and Feta!! #pbfwf"
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Having a blast today with my
"Having a blast today with my new friends at @olddominionu Cooking up Chicken Lo Mein with house made kimchee, cilantro and spicy soy dressing"
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Tomorrow is the BIG DAY.
"Tomorrow is the BIG DAY. Robert Irvine’s Public House Grand Opening at the Tropicana Las Vegas. Come join us for the celebration that starts at the North Entrance of the Tropicana Las Vegas at 10am. #tomorrow"
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