Working alongside other members of the culinary team, Robert works on a variety of projects including menu concept development, new product development, product application testing, culinary trend research and prototype development for various customer accounts.
Robert’s culinary background includes the famed 24 Carrots Catering Company in Irvine, CA where he was the Executive Pastry Chef responsible for all aspects of their baking and pastry operations. He also worked for The Ritz Carlton in Dana Point and Sage on The Coast Restaurant in Newport. He has a widespread knowledge of both sweet and savory cooking from his prior experience and education.
Robert started his culinary education at Riverside Community College where he earned a certificate in Culinary Arts. After graduating he turned his focus to baking and pastry attending The Culinary Institute of America, in Hyde Park, NY, where he received an A.O.S. in Baking and Pastry Arts.
President and CEO
Executive Vice President
Vice President and General Counsel
CFS, Vice President of Quality and Technical Services
VP of Business Development
Director of National Accounts
Director of Customer Service
Director of Creative Services
Director of Manufacturing
Director of Culinary and R&D
R&D Project Manager
R&D Commercialization Manager