Certification Credentials: CHE
Course: Local, Regional, and Global Food Systems.
A 1986 CIA graduate, Robert has been an instructor at the college since 2008, currently teaching global cuisine courses as well as Principles of Menus and Managing Profitability in Foodservice Operations.
He brought extensive experience as both an educator and chef to his role at CIA. He was previously chef-instructor and chef coordinator at the French Culinary Institute in New York City. Robert also worked in numerous professional kitchens in New York City, including chef at Schiller’s Liquor Bar, sous chef at Balthazar Restaurant and Le Madri Restaurant, opening sous chef at Patroon, AM Sous Chef at Symphony Cafe, and tournant at Aureole Restaurant. In addition, he spent time in Italy as visiting chef for Symposium in Cartoceto and in Hawaii as the Bay Club Restaurant chef at the Kapalua Bay Hotel.
In addition to his CIA associate degree, Robert earned an MBA from Green Mountain College in Poultney, VT and a bachelor’s degree from the State University of New York, Empire State College in Saratoga Springs, NY. He is also a Certified Hospitality Educator and Certified HACCP Manager.