Fall Flavors with Chef Robyn Butsko of Noelle Hotel

Tickets include snacks & fall cocktails and/or mocktails, all materials, a recipe booklet, and all of the food created during the class for your enjoyment!

What's on the Menu?

Apple Sangria 

Root Vegetable Crisps

Sweet Potato Fritters

Whipped Feta

Early Autumn Fresh Rolls

Peanut Ginger Dipping Sauce

Toasted Cauliflower Arugula Salad 

Charred Lemon Vinaigrette

About Robyn

Robyn Butsko began her career in Hospitality at Ohio State University in 2001, majoring in Hospitality Management with a minor in Nutrition. She supported her Hospitality degree with an education from Columbus State, earning a degree in Culinary Arts. 

Robyn simultaneously began working as a line cook for Cameron Mitchell Restaurants, where she rose through the ranks, becoming Executive Chef by the time University was over. In total, she worked with CMR for nine years, and moved on to accept a Sous Chef role with Waldorf Astoria Hotels. In her five years with Waldorf, she was promoted to Chef de Cuisine, leading the task force team in five properties throughout the country, before moving to Central Florida where she worked as the Nutritional Services Chef Manager at Florida Hospital Orlando. 

   In 2015, Robyn took a year to travel abroad to dive deeper into her passion for food, culture, and agriculture. It was on this trip where she worked and volunteered in kitchens and on farms in Israel, New Zealand, Vietnam, and Argentina. 

Upon arriving back to the states one year later, Robyn planted down in Nashville, TN where she was brought on to open the 21C Hotel Museum and Hotel Noelle as Executive Sous Chef.

   In her free time Robyn enjoys playing with her two dogs, traveling and having the best garden in the neighborhood!