Robin Daumit (Annapolis, MD) developed a cooking style that combines Mediterranean and Middle Eastern influences from her mother’s Syrian heritage and the regional cuisine of her home state of Maryland. Living in the Chesapeake Bay area, she loves to cook with fresh seafood, especially blue crab and oysters. Growing up, many of her friends were Greek and Italian, and through them, she learned to cook a wider range of Mediterranean food.
As a single parent of four and now grandmother, she loves whipping up recipes she collected throughout a lifetime of experiences and has made it her life’s purpose to pass on the traditions of her Mediterranean cuisine with her family, through her cookbooks and her blog. Robin’s signature dish is salmon in a fig leaf because fig trees represent prosperity, health and well-being, and she has had one at every home she has owned.
Watch a Sneak Peek
Meet the Contestants
Meet the Host and Judges
Alejandra Ramos is the host of The Great American Recipe. She is a television host, TODAY Show food & lifestyle contributor, trained chef, and food writer known for creative recipes and entertaining ideas that are playful, improvisational, and always just a little bit extra. READ MORE
Tiffany Derry is a judge on The Great American Recipe. The Texas native is the founder of Tiffany Derry Concepts and co-founder of T2D Concepts, the Texas-based purpose-driven hospitality group behind Roots Chicken Shak, Roots Southern Table and ‘Shef Tiffany spice and apparel line. READ MORE
Leah Cohen is a judge on The Great American Recipe. Leah is the chef and owner of acclaimed New York City restaurant Pig & Khao on the Lower East Side. A 2013 StarChefs Rising Stars Award recipient, Leah’s Filipino upbringing and annual expeditions to the region are reflected in her cooking philosophy, which stays true to authentic Southeast Asian flavors while incorporating classical western techniques. READ MORE
Graham Elliot is a judge on The Great American Recipe. He is a self-described “navy brat,” has traveled the world and all 50 states, sparking an intense interest in food which led him to attend Johnson & Wales University. READ MORE