Robyn Lawley Doesn’t Do Labels. She Does a Whole Lot More.
We love how Robyn Lawley is a master of everything she does, so she fully embodies the bombshell of the future hence why she graces our cover this issue. Check out all her pics and what she had to juggling everything!
Photography by Jacob Dekat
Creative direction by Prince Chenoa
How were you discovered?
I was discovered by my NY agents while I was modeling in the UK.
What are your thoughts on plus versus straight-size modeling?
I just feel like a model these days. I prefer no labels. It’s been an exciting time watching the lines blur. In my opinion the pendulum always swings and I’ve noticed the fashion world is opening up more to diversity.
How was it shooting with Steven Miesel for VOGUE Italia?
It was a huge honor. I was scared out of my mind. I thought ‘I’m going to get dropped any second.’ He was really sweet to me and I really love the cover. He’s pretty incredible.
You are a model, chef, and businesswoman. How do you find time for it all?
I’m just dedicated to work. Modelling isn’t every day so you get some down time and I prefer to fill it with doing something interesting and challenging.
What is your favorite dish to cook?
I love cooking a good roast for dinner.
Tell us more about your cookbook coming out this fall:
It’s a cookbook of my life. It’s separated into 3 chapters, Australia, France and USA, it’s all the amazing decadent dishes I’ve learnt while living there. I photographed all the photos as well. So it’s a real labor of love.
What inspired you to create Robyn Lawley Swimwear?
I created this purely because no one else was creating fashion forward but supportive suits in my size. I’m a water lover so I really got tired of not having anything cool to wear to the beach.
5 tips on making the best dish this holiday season:
-Preparation is key – prep things even the night before.
-Clean as you go
-Where you buy your produce from counts. Local pasture raised meats that are grass-feed are not only better for you, it’s better for the environment and the animals.
-Decadence is key for holidays it’s the time where you shouldn’t be shy with ingredients like butter
-Have fun, cooking shouldn’t feel like a chore. Have fun with it.