Edited by Casey Brennan
In the heart of New York City’s bustling culinary scene, Missy Robbins stands as a testament to the enduring power of passion and perseverance. While the restaurant world can be ruthless, Robbins has successfully opened and led two popular Italian restaurants — Lilia and Misi — with plans for even more growth. But Robbin’s future in hospitality wasn’t always predestined. “I started cooking when I was 22 years old right before I finished college,” Robins tells GRAZIA USA. “I only meant to do it for one year to see if I liked it and here we are 30 years later.”
Once Robbins realized her passion for the industry, she set a goal of opening a restaurant by age 30. “That was a very arbitrary goal and I learned that all careers take unexpected twists and turns that are very important to your development,” Robbins admits. “I opened my first restaurant when was 44, and what I learned and experienced during those years was extremely important to the success we have had so far.”
The first, Lilia, debuted in Brooklyn to much acclaim; Misi followed in 2018. “I didn’t necessarily set out to be an entrepreneur,” says Robbins. “It was a natural evolution that’s happened over the last 10 years. As our company has grown, I’ve grown as both a leader and a creative. My primary role is to drive the culinary direction of our restaurants and experiences, but I do so much more than that outside of the kitchen.”
Right now, Robbins is excited about the MISIPASTA, a boutique and aperitivo bar in Brooklyn serving Italian specialties, fresh pasta and cicchetti. For those outside the New York area, MISIPASTA offers nationwide shipping of their delicious pasta, sauces and delicacies like spicy slow-roasted eggplant, marinated butter beans and grilled artichokes sott’olio. “I’m excited to grow MISIPASTA,” says Robbins. “The possibilities seem endless.” Robbins acknowledges that it’s just as important to maintain her other restaurants, Lilia and Misi. To ensure they remain relevant and consistent. “Maintaining your existing brands is just as challenging as building the new business but both are equally important.”
Transitioning from idea to execution, Missy adopts a slow and calculated approach.
“I am very calculated in execution,” Robbins says. “I’m never in a rush and I always want to do things the right way, even if it takes more time. When we started MISIPASTA, the branding and packaging took a year. When I needed to re-brand some of the items for the opening of the boutique, it took another year. For me, it’s all in the small details and I think the slower approach has contributed greatly to our success.”
Reflecting on her accomplishments, Robbins dismisses the notion of ever “making it.”
“I don’t think you feel like you have ever made it,” Robbins explains. “I feel very proud of what we’ve built, and I know we have special places and special people that work with us. I also know we always have room for improvement. I love what I do and just want to keep making it better.”
Robbin’s life has been a tapestry of ups and downs, both professionally and personally. “I have had an incredible life over the last 10 years with so many ups and downs professionally and personally,” Robbins reveals. “I’m not sure one challenge is bigger than another– they all make you who you are. I’ve had relationships end and I had cancer. Then, we had the challenges of the pandemic in our company. Earlier this year, I suffered the loss of a parent. I can go on, but the lessons learned and the personal growth from each of these challenges are really what I try to focus on.”
Rather than categorizing challenges by size, Missy focuses on the lessons learned and the strength gained. She also makes sure to prioritize self-care. A simple long lunch with my phone put away always recharges me,” says Robbins. “Traveling to other places keeps me sane. On a day-to-day basis, I have things I’ve integrated into my week that are non-negotiables no matter how busy I am. Acupuncture and Pilates keep my mind and body healthy.” She also enjoys cooking at home, keeping things simple. “It’s not necessarily so different than what I cook at the restaurants – it’s just more rustic,” says Robbins. “My go-to is a slow grilled, spatchcock chicken.”
Looking forward, Missy is enthusiastic about the continued growth of MISIPASTA.
“I am very, very excited to keep growing MISIPASTA and see where that leads us,” says Robbins. “I have luckily checked off most of the things I’ve wanted to do in my career and I’m currently enjoying the current ride. One day, I do hope to have a small hotel in Italy.”
