Background
Hixon, Robin Ray was born on May 4, 1954 in Vancouver, Washington, District of Columbia, United States. Son of Charles Donovan and Leona Margaret (Teske) Hixson.
Hixon, Robin Ray was born on May 4, 1954 in Vancouver, Washington, District of Columbia, United States. Son of Charles Donovan and Leona Margaret (Teske) Hixson.
Executive chef, American Culinary Federation, 1972-1977; Bachelor in Business, Purdue University, 1992.
Apprentice, Redlion Inns, Vancouver, 1972-1977; executive chef, Redlion Inns, Vancouver, 1977-1980; executive chef, Hilton Hotel, Baton Rouge, 1981; chief steward, Delta Queen Steamboat Company, New Orleans, 1981-1986; general manager, Delta Queen Steamboat Company, New Orleans, 1986-1988; executive chef, Icicle Seafoods Inc., Seattle, 1989-1992; executive chef, Sea Spirit Cruise Lines, Inc., 1992-1993; executive chef, Petersburg Fisheries, Inc., Alaska., 1993-1996; director operations, The Calzone-Company Inc., Duncan & Partners, Pete's Pizza Inc., Spokane, Washington, since 1996. Consultant RSVP Travel Prodns., Inc., Mlps., since 1992.
Member National Trust for History Preservation, 1982-1992, Washington History Preservation, 1990-1992, Oregon Public Broadcating, 1990-1992, New York Metropolitan Opera, 1973-1980. Performer Peruvian Singers, 1972-1974, A Chorus-Line, 1975-1976, Spokane's Mens Chorus, 1996-1997. Member American Culinary Federation (writer 1985-1991), Chefs De Cuisine Society Oregon (sergeant at arms 1974-1980), New York City Academy Theatre and Dance, American Film Institute.