{"id":84891,"date":"2023-12-19T12:49:22","date_gmt":"2023-12-19T12:49:22","guid":{"rendered":"https:\/\/graziamagazine.com\/us\/?post_type=articles&p=84891"},"modified":"2024-01-26T15:59:44","modified_gmt":"2024-01-26T15:59:44","slug":"game-changers-missy-robbins-grazia-winter-2023","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/us\/articles\/game-changers-missy-robbins-grazia-winter-2023\/","title":{"rendered":"Game Changers: Missy Robbins"},"content":{"rendered":"
\"Missy
Missy Robbins<\/figcaption><\/figure>\n

Edited by Casey Brennan<\/strong><\/em><\/p>\n

In the heart of New York City’s bustling culinary scene, Missy Robbins stands as a testament to the enduring power of passion<\/a> and perseverance. While the restaurant world can be ruthless, Robbins has successfully opened and led two popular Italian restaurants \u2014 Lilia and Misi \u2014 with plans for even more growth. But Robbin\u2019s future in hospitality wasn\u2019t always predestined. \u201cI started cooking when I was 22 years old right before I finished college,\u201d Robins tells GRAZIA USA. \u201cI only meant to do it for one year to see if I liked it and here we are 30 years later.\u201d<\/p>\n

Once Robbins realized her passion for the industry, she set a goal of opening a restaurant by age 30. \u201cThat was a very arbitrary goal and I learned that all careers take unexpected twists and turns that are very important to your development,\u201d Robbins admits. \u201cI opened my first restaurant when was 44, and what I learned and experienced during those years was extremely important to the success\u00a0we have had so far.\u201d<\/p>\n

The first, Lilia, debuted in Brooklyn to much acclaim; Misi followed in 2018. \u201cI didn’t necessarily set out to be an entrepreneur,\u201d says Robbins. \u201cIt was a natural evolution that\u2019s happened over the last 10 years. As our company has grown, I\u2019ve 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.\u201d<\/p>\n

Right now, Robbins is excited about the MISIPASTA, a boutique and aperitivo bar in Brooklyn serving Italian specialties, fresh pasta and cicch<\/em>etti. 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\u2019olio<\/em>. \u201cI\u2019m excited to grow MISIPASTA,\u201d says Robbins. \u201cThe possibilities seem endless.\u201d Robbins acknowledges that it\u2019s just as important to maintain her other restaurants, Lilia and Misi. To ensure they remain relevant and consistent. \u201cMaintaining your existing brands is just as challenging as building the new business but both are equally important.\u201d<\/p>\n

Transitioning from idea to execution, Missy adopts a slow and calculated approach.<\/p>\n

\u201cI am very calculated in execution,\u201d Robbins says. \u201cI’m never in a rush and I always\u00a0want 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\u00a0has contributed greatly to our success.\u201d<\/p>\n

Reflecting on her accomplishments, Robbins dismisses the notion of ever “making it.”<\/p>\n

\u201cI don’t\u00a0think you feel like you have ever made it,\u201d Robbins explains. \u201cI feel very proud of what we\u2019ve built, and I know we have special places and special people that work with us.\u00a0 I also know we always have room for improvement. I love what I do and just want to keep making it better.\u201d<\/p>\n

Robbin’s life has been a tapestry of ups and downs, both professionally and personally. \u201cI have had an incredible life over the last 10 years with so many ups and downs professionally and personally,\u201d Robbins reveals. \u201cI’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.\u00a0 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.\u201d<\/p>\n

Rather than categorizing challenges by size, Missy focuses on the lessons learned and the strength gained. She also makes sure to prioritize self-care. \u00a0A simple long lunch with my phone put away always recharges me,\u201d says Robbins. \u201cTraveling to other places keeps me sane. On a day-to-day basis, I have things I\u2019ve integrated into my week that are non-negotiables no matter how busy I am. Acupuncture and Pilates keep my mind and body healthy.\u201d She also enjoys cooking at home, keeping things simple. \u201cIt\u2019s not necessarily so different than what I cook at the restaurants \u2013 it\u2019s just more rustic,\u201d says Robbins. \u201cMy go-to is a slow grilled, spatchcock chicken.\u201d<\/p>\n

Looking forward, Missy is enthusiastic about the continued growth of MISIPASTA.<\/p>\n

\u201cI am very, very excited to keep growing MISIPASTA and see where that leads us,\u201d says Robbins. \u201cI have luckily checked off most of the things I\u2019ve wanted to do in my career and I\u2019m currently enjoying the current ride. One day, I do hope to have a small hotel in Italy.\u201d<\/p>\n

Read GRAZIA USA<\/em>\u2019s Winter Issue<\/a>, out now, featuring cover star Emma Roberts<\/a><\/strong><\/h4>\n","protected":false},"author":42712,"featured_media":84893,"template":"","format":"standard","categories":[8054,38,16],"yoast_head":"\nGame Changers: Missy Robbins - Grazia USA<\/title>\n<meta name=\"description\" content=\"While the restaurant world can be ruthless, Missy Robbins has successfully opened and led two popular Italian restaurants, Lilia and Misi.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/graziamagazine.com\/us\/articles\/game-changers-missy-robbins-grazia-winter-2023\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Game Changers: Missy Robbins\" \/>\n<meta property=\"og:description\" content=\"While the restaurant world can be ruthless, Missy Robbins has successfully opened and led two popular Italian restaurants, Lilia and Misi.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/graziamagazine.com\/us\/articles\/game-changers-missy-robbins-grazia-winter-2023\/\" \/>\n<meta property=\"og:site_name\" content=\"Grazia USA\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-26T15:59:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2023\/12\/game-changers-missy-robbins-grazia-winter-2023.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/graziamagazine.com\/us\/articles\/game-changers-missy-robbins-grazia-winter-2023\/\",\"url\":\"https:\/\/graziamagazine.com\/us\/articles\/game-changers-missy-robbins-grazia-winter-2023\/\",\"name\":\"Game Changers: Missy Robbins - 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