With more than two decades of culinary experience, Chef Robin Fleetwood is the Executive Chef at
Vinny Vannuchi’s “Little Italy” in Galena, Illinois.
Chef Robin was born and raised in several small Midwest farming communities. Growing up, he learned a lot from his mother, LaVerne. He fondly remembers his mother creating delicious rhubarb, gooseberry and plum jellies from the seemingly not so tasty plants. Much of the food she prepared for their family of seven was grown in little garden plots around the yard. The knowledge Chef Robin learned in his mother’s kitchen still holds true today—fresh ingredients and simple, down to earth cooking is the key to great food.
Chef Robin remembers one particular hot summer day in which his mother was in the kitchen canning pickles. At the age of seven years old, he was completely captivated by the canning process. Asking question after question, Chef Robin wanted
to know the purpose of every piece of canning
equipment and why his mother was completing each step of the process. It wasn’t long before his presence underfoot became a nuisance and she gave him his marching orders. On that day, Chef Robin learned one important lesson…there can be too many cooks in the kitchen.
Chef Robin’s culinary career began in the Navy where he served as a cook. During his enlistment, he went on two overseas tours and had the chance to experience many different cuisines of the world.
With more than two decades of culinary experience,