Robin Stotter
Director of Culinary Research and Development P.F. Chang's China Bistro

Chef Robin Stotter joined P.F. Chang's China Bistro as a consultant under his own Restaurant Company and consulting entity "Chef Concepts" in 2007. Seven months later, he became a permanent part of the team as Director of Culinary Research and Development. As the Director of Culinary Research and Development, he is responsible for everything from taste testing each component of the most detailed dishes to finding new culinary inspirations and creating amazing dishes such as P.F. Chang's newest menu items VIP Duck, Mahi-Mahi, Sesame Chicken, and Traditional Eggrolls.

At the young age of 13, Chef Robin began his career in the restaurant industry working for his mother's catering business "The moveable Feast." Modeling after generations of his military family, he joined the United States Marine Corps as a Platoon Sergeant, where he remained for six years. After, Chef Robin's dream came true when Wolfgang Puck personally offered him a job at his restaurant Granita. He began in food preparation and 14 years later ended as Corporate Executive Chef for 45 Wolfgang Puck Food Company restaurants. Chef Robin entered the Wolfgang Puck Food Company at its beginning with only four restaurants and left with what felt like a second father and a company that had expanded to 80 restaurants. With extensive knowledge and experience, he successfully opened Spago, as the Sous Chef, in the Forum Shoppes in Las Vegas. Shortly after, Chef Robin moved to Leisure Opportunities as Vice President and Corporate Executive Chef, where he opened four inspired and unique restaurants. With years of experience under his belt, Chef Robin joined e-Brands Restaurants as the Vice President of Purchasing and Corporate Executive Chef, which pushed him to open his own business Chef Concepts. From there, he made his final move to P.F. Chang's and has happily remained for almost three years. Having achieved a lot in his long career, Chef Robin attributes his success to his favorite saying, "A good Chef is passionate...A great Chef is obsessed!"

Chef Robin currently makes his home in Arizona, which he feels is the perfect compliment to his active lifestyle. He has been an avid surfer since the age of 5 and currently mountain bikes, runs, hikes, and enjoys training for the Ford Ironman Arizona Triathlon.

What has drawn Chef Robin to Chinese cuisine and P.F. Chang's?
"I've eaten through our menu countless times," he laughs. "The great thing about the Chinese way of cooking is that you get lots of high-quality proteins and vegetables in every meal and there are easy ways to back off on the heavier elements without compromising taste. For lunch you can have the crispy chicken, but instead of having it fried, have it cooked in vegetable stock. You can also reduce the amount of calories you take in by having the sauce on the side rather than on the dish."

2 tsp. peanut oil
1 tbsp. ginger, fresh, minced*
1 tbsp. Garlic, fresh, minced
1 tbsp. shallot, fresh, minced
1/2 cup orange juice, fresh
1 tbsp. lemon juice, fresh
1/4 cup hoison sauce
3 tsp. Sambal chili paste
1 tbsp. sugar, brown or cane, granulated
Zest of 1 orange
1 tsp Kosher salt

1. In a heated saucepan, place peanut oil and sweat ingredients until translucent. Add remaining ingredients, and stir until incorporated. Bring to a boil, and reduce to simmer.
2. Reduce liquid and ingredients until able to coat a spoon, about 1/2 - 2/3, stirring occasionally. The glaze will be slightly chunky, which is good.
3. Reserve glaze until needed at room temperature.

2 cups black rice, long grain wild
2 1/2 cups water
1 each lemongrass, 4" stalk
1/4 cup fresh peas, blanched
1 each baby bok choy, rough chopped no stem blanched
2 tbsp butter, unsalted
1/4 cup toasted almonds, slivered
1/4 cup dried cherries, or tart dried fruit
2 tsp Kosher salt
Ground white pepper, to taste
Sprig of cilantro and/or mint

1. Using a steamer, or saucepan with lid, measure rice and water. Bring water to a boil, and reduce heat to a simmer, placing lid on top of saucepan.
2. Cook until just done, about 18 minutes. The rice should be moist and fluffy. Fork rice fluffy, and add remaining ingredients, "folding" together. The rice should still remain fluffy, and have the ingredients incorporated.
3. Remove lemongrass stalk, and discard.

4 each wild Alaska salmon skin and bones removed (5 oz. portions, or a whole fillet) 2 tbsp. peanut oil 2 tsp. Kosher salt Ground white pepper, to taste

1. Take fresh salmon and place on a plate. Rub the fillets with the peanut oil, and season with the salt and white pepper, blood side down.
2. Heat grill, and make sure it's clean and slightly oiled.
3. Place salmon on grill blood side up. Cover grill, and cook for 4-5 minutes. Using a spatula, Turn salmon over, and generously baste the salmon with the citrus glaze.
4. Close top on grill, and let cook for 2-3 minutes, repeating twice.
5. Before removing salmon, baste again with the citrus glaze generously.
6. When done, remove salmon and serve immediately.
7. If you used a whole fillet, cut into portions.

To serve, simply spoon rice mixture onto a plate between six portions in the center of the plate (you may baste again with the glaze).

Garnish with a sprig of cilantro and mint.
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