Rob Robinson Chef / Owner

Rob Robinson brings the experience and background needed to provide you with an exceptional dining experience, having cooked for some of the country's top chefs and having had an extremely successful career in fine dining. His cuisine has been recognized by the Washington Post, Food and Wine Magazine, Taste of Charlotte, Sante and Culinary Trends magazines, and he was invited to the James Beard House and prepared the dinner there in March of 2005. He is no stranger to authentic Mexican food. He lived in Northern California for 5 years and has traveled in Mexico and Baja California.

When deciding to open a family-friendly and more casual restaurant, Rob knew that the delicious food that he enjoyed eating while living and working in Northern California was just the change he was looking for. After finding the casual Bad Bean Baja Grill and Cantina in Corolla, with its simple and fresh philosophy succeeding, the desire to the raise the bar resulted in the creation of the Baja Grill in Kill Devil Hills. The combination of Rob and Matt bring to the table an all around outstanding dinning experience.

Matt Payne Chef

Chef Matt Payne works directly with Rob to bring his creative and talented touch to the food. Matt is also a graduate of The CIA in New York and worked with Rob at the Left Bank Restaurant the only restaurant on the Outer Banks to receive Four Diamonds under Rob's leadership and also spent time working at the Blue Point in Duck, NC.