Fresh peas the bees knees for chef Michael Robbins

Chef Michael Robbins cut his culinary teeth at Earls restaurants in his teens and later landed top jobs at Joe Fortes and Glowbal, among others. He broadened his horizons with a stops in Australia and Asia along the way. These days, as executive chef at Kitsilano’s Annalena, Robbins puts a creative spin on Northwest Cuisine.
Q: How would you describe the type of food you like to cook?
A: My food is heavily influenced by the Vancouver I grew up in. My upbringing in East Vancouver expos