You could say the possibility of owning a restaurant together was a natural progression for Robby and Shannon Beaver, originally from Richmond, VA. Beginning with their first date in 1994 when the two teenagers discovered their mutal preference for fine dining, to their paralleled professional development as they worked alongside one another at Nuvo Bistro in Richmond; at the Culinary Institute of America in Hyde Park, NY; and at The Inn at Little Washington in Little Washington, VA.
Robby's culinary career truly began in Washington, DC where he was captivated by the rush of a busy night in the kitchen of Bistro Bis. Under the guidance of Chef Jeffrey Buben, Robby mastered the basic skills of a chef at the restaurant featured on the Travel Channel as the spot "where Capitol Hill dines." The couple then headed to Hyde Park, NY, where Robby graduated from and completed a fellowship at the celebrated Culinary Institute of America. They returned to VA after Robby was awarded a position at the highly acclaimed Inn at Little Washington - a five-star, world class restaurant ranked number one in the world by Travel & Leisure Magazine. During his time there, Robby honed his skills under award winning Chef Patrick O'Connell and alonside some of this generations most up-and-coming cooks. Simultaneously, he developed relationships with the local farmers and enhanced his craft using their bounty of the freshest ingredients. That introduction of farm to table cooking ignited a passion for sustainable farming and fishing, which eventually led Robby and Shannon to eastern Long Island, where great food and great wine meet.
When the opportunity presented itself, Robby and Shannon jumped at the chance to become the new owners of the wildly popular restaurant in 2010. Shannon's background in bookkeeping and degree from Virginia Commonwealth University, as well as her professional experience in the industry, provided the experience required to be the backbone of the success of Frisky. At the helm, Chef Robby is excited to further support the local food movement by showcasing an increasing amount of sustainable and organic produce as he continues to refine his dishes while prioritizing superior service.