Faculty Bio, Robert Brener

Robert Brener

Associate Professor

College/School: College of Culinary Arts
Campus: Charlotte
Main college/department phone number: 980-598-1459

Robert Brener '91 joined the faculty of Johnson & Wales University in 2004, where he teaches Fundamentals of Food Service Production; his specialty is European fusion cuisine.

Brener spent three years working as a chef in Germany and Ireland after completing his associate degree in Culinary Arts.

Brener’s stateside experience includes The Inn at Little Washington, sous chef at The Wild Boar in Nashville, Tenn., executive sous chef at Keystone Resort Lodge Dining in Keystone, Colo., and executive chef at The Lodge & Spa in Breckenridge, Colo. He relocated from Birmingham, Ala., where he designed and taught culinary management at Culinard for three years.

  • AAS, Culinary Arts, Johnson & Wales University
  • BS, Food Service Management, Johnson & Wales University
  • MA, Food Styling, University of Central Lancashire