Bistrot Cinq is a collaboration of Robbin Haas and Southern Boys Concepts. The partnership grew out of a friendship and mutual respect between Haas and the Knorr brothers. It is their first collaboration.

about robbin haas
Over his career, Robbin Haas has built an impressive, diversified resume both with the titles he has held and the various types of restaurants he has worked with. Originally from Buffalo, New York, Haas moved to South Florida in 1988 where he helped to open the Four Seasons Ocean Grand and then became the executive chef at Turnberry Isle and Resort Club. After moving to Miami Beach in 1994, Robbin was named as one of the top 10 chefs in America by Food and Wine Magazine while he was the chef at Colony Bistro.

Haas returned to Florida and for a short time presided over his own company. Then, using his expertise of the Far East, he became part of China Grill Management, acting as an executive/consulting chef for China Grill Café and Red Square. In 1998, Red Square was named as one of Esquire’s Top Ten Restaurants of the Year.

In 2003, Haas “sparked” curiosity among food aficionados with the much-anticipated opening of Chispa in Coral Gables, a contemporary Latin restaurant and bar inspired by the history and traditions of the Hispanic culture.

Most recently Haas opened Nokiate in Antigua, Guatemala; a venture he began in 2006 with partners Carl Myers, Pablo Valasquez and wife Tanya. Nokiate is a contemporary Sushi, Sake and Seviche restaurant, rooted in Japanese-Latino style, with a traditional Japanese sushi bar and contemporary Latin menu offerings. The space and the menu are exotic, extravagant and island friendly.

Robbin Haas has also achieved international acclaim during his travels. He has showcased his culinary skills in Russia, Finland, Europe, South America, the Caribbean, and the Mediterranean.

Robbin Haas lives in Miami and Guatemala with his wife Tanya.

About Southern Boys Concepts
Tom and John Knorr, brothers and business partners were born and raised in Richmond, VA where their traditional upbringing instilled in them the good manners and natural charm associated with southern hospitality. Upon graduation from college, both brothers went to work for Phillips Seafood Restaurants. John has remained with Phillips, and is currently Senior Vice President.

After several years Tom and John decided to take their combined restaurant knowledge and venture out on their own, forming Southern Boys Concepts. In 1996 they bought the Red Roost Restaurant in rural Whitehaven, MD. The red Roost has been a landmark Eastern Shore Eatery (located in a refurbished chicken house) since 1974, serving all you can eat steamed crabs, shrimp, fried chicken, local corn on the cob and more. Over the years, the brothers have made improvements to both the building and the business including a well- stocked gift shop and an expanded entrée menu that now includes mouthwatering seafood and steak dishes. The Red Roost remains a summertime favorite for locals and travelers alike.

Five years after purchasing The Red Roost, Tom and John bought and remodeled an old tavern in Tyaskin, MD. Boonies Restaurant and Bar opened its doors in July 2001 to a line of eager guests. Boonies serves traditional Maryand Seafood favorites including mouthwatering crab cakes, lump crab imperial, fresh fish and hand-cut steaks. All of this is done in a casual atmosphere with a friendly and attentive staff that is welcoming to all.

In December 2006, SoBo’s Wine Bistro (short for Southern Boys) opened as the Knorr’s third restaurant. A smaller concept, SoBo’s focus is on upscale, contemporary cuisine and an extensive New World wine list. SoBo’s offers it’s guests a high quality dining experience that remains approachable and fun.

Recently, the Knorr brothers have teamed up with Robbin Haas to open Bistrot Cinq in Antigua Guatemala. Bistrot Cinq is a French restaurant that also serves Caribbean delicacies. It is the first international restaurant for Southern Boys Concepts.

They have built the concepts around their strong belief in good southern hospitality and bringing high quality experience to guests at a great value. No matter which Knorr concept you choose, you are sure to be welcomed with a smile and will leave feeling satisfied and wanting to return time and time again.