Robert Brener is an Associate Professor at Johnson & Wales University, specializing in HACCP systems and culinary education. They have extensive experience as a chef and consultant in the hospitality sector, having held positions such as Executive Chef at The Lodge & Spa at Breckenridge and Executive Sous Chef at Vail Resorts. Robert's culinary expertise is complemented by their commitment to sustainability, as demonstrated by spearheading a comprehensive composting program at their university. They continue to teach subjects such as Global a la Carte and Food Science & Sensory Analysis, blending creativity with technical precision in their curriculum. Currently, Robert serves as a Management Consultant at Azul Tacos & Beer, focusing on standardized recipes and cost control.
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