Michael Robbins, Executive Chef

“My primary culinary background is firmly French with favourite techniques and flavour profiles developed by working with a broad range of chefs, cuisines and kitchens locally and internationally. This has helped me define my own unique style which I fondly refer to as Modern Canadian cooking, heavily influenced by the Pacific Northwest.” – Michael Robbins 

The AnnaLena kitchen is led by Executive Chef Michael Robbins. Born and raised in East Vancouver, Mike started his cooking career in his teens with Earls restaurants working alongside his brother Sean.  Quickly bitten by the kitchen bug, Mike moved on to elevated positions at Joe Fortes Seafood & Chophouse, numerous stages around Vancouver kitchens and Black Box culinary competitions- each fuelling his desire to learn and create. A move to culinary creative capital Sydney, Australia sharpened Mike’s skills and piqued his passion. Back in Vancouver, Mike stepped into the role of chef de cuisine at Glowbal, the original flagship restaurant for the quickly expanding Glowbal Group.  A great pairing, Mike’s career evolved alongside the growing restaurant group. He held senior culinary positions at both incarnations of Coast, then secured his first executive chef role at Sanafir.  A trip to Asia refocused Mike on his culinary dreams. He returned to Vancouver to open the Oakwood Canadian Bistro in Kitsilano, where he was the executive chef and managing partner for the last four years.  Armed with a broad, refined cooking skill set and the experience of opening five successful restaurants, Mike is thrilled to open a restaurant of his own.

Instagram: @mikeyrobbins

Jeff Parr - General Manager

Born in East Vancouver and raised in the Gulf Islands, Jeff’s hospitality career began as a 14-year-old dishwasher at Pender Island’s Bedwell Harbour resort under his father, the property’s sous chef. Running the pub kitchen by 16, Jeff  was ready to move to “the big city” and landed at the Vancouver kitchens of Earls and Joe Fortes Seafood & Chophouse. Loving the industry, Jeff earned a Diploma in Hospitality Management at Vancouver Community College, and his WSET (Wine & Spirit Education Trust) Advanced Level 3 Sommelier certification. 

Jeff has enjoyed various roles working with Marriott hotels, opening the prestigious Nita Lake Lodge in Whistler, and becoming food & beverage director at Pender Island’s Poets Cove Resort. He took on a number of restaurant management roles in the Whitsunday Islands, at Rockpool in Sydney, Australia and became General Manager of the Oakwood Canadian Bistro followed by a brief stint at Chambar.  Jeff is excited to bring his vast experience, techniques and service to a dining room that is unpretentious and approachable.  

With a focus on education and training, he looks forward to creating a culture that is based on respect, acknowledgement and leadership. Jeff brings enthusiasm and experience in the creation of the beverage program and has designed a wine program that aims to complement the originality of Mike’s menus.


Kevin Brownlee - Bar Manager

Kevin's first job was in a kitchen, back in his home town of Winnipeg, Manitoba. He has since held positions in the back and front of house, and is of the opinion that no one job in a restaurant is more important than the other - they are all complementary of one another. In 2012, after years of working casually in the industry while he was employed full-time with the Vancouver School Board, Kevin decided to become a professional bartender.  It was shortly after this decision while in New Orleans for Tales of the Cocktail, where he truly realized that bartending was his calling. 

His personal goal as a bartender is not just about creating exceptional drinks to complement what our chef produces, but to establish lasting relationships with our guests and colleagues. He draws inspiration from his peers and classic cocktail structure, and through this creative process has developed cocktail programs in the Philippines and El Salvador. Kevin earned his Certified Specialist of Spirits certification from the Society of Wine Educators in 2014 and currently holds a position as an Associate Director and Treasurer of the Canadian Professional Bartender's Association.  Kevin has honed his craft at establishments throughout Vancouver including Earls, Coast Restaurant, Rogue Kitchen and Wetbar, West and The Pourhouse.


Erin Searle - Restaurant Chef

Erin was born and raised in Edmonton, Alberta with family roots in the Maritimes, where family dinners and seafood boils shaped a love and appreciation for cuisine from early on. 

Settling in Vancouver after travelling across the country, Erin’s passion for cooking led to graduating from the culinary arts program at Vancouver Community College.

A drive to learn and grow led her into the kitchen at Bacchus at the Wedgewood hotel where she spent 5 years, leaving as sous chef, and then onto Diva at the Met for 2 years after that in the same role. After taking a few months off to do some travelling some Erin joined Meat & Bread in the Chef/GM role where she spent the next few years.

A longing to get back to the cooking that she loved. Erin was drawn to the Restaurant Chef position at AnnaLena, where she is now creating new dishes and working to add to the great team that has been built over the past couple years.

Her passions are travelling, reading, eating, and spending time outdoors camping and hiking.



Scott Mitchell - Assistant Manager / Sommelier

Scott's career in Hospitality began 10 years ago in Western Australia's Margaret River wine country; since then he's pulled many pints in various pubs throughout his time at University and poured from one of the World's largest whisky collections at Scotland's famous Gleneagles Hotel.

Before moving to Vancouver in Summer 2016, he left his post as General Manager at Edinburgh's The Bon Vivant - during which time they won a coveted 'Tales of the Cocktail' award, for 'Best International Restaurant Bar'.

With a tremendous passion for everything surrounding the world of food and beverage service, alongside studying for his WSET Diploma in Wine & Spirits, Scott is relishing his time spent in the AnnaLena room; whether that be running a busy section, slinging cocktails behind the bar or helping manage the front of house team.