I teach culinary foundation courses, as well as food service management courses in menu costing + food safety.“
Robert Brener '91 received his master’s degree in 2008. He holds a bachelor’s degree in food service management from JWU’s Charleston Campus.
Brener spent 3 years working as a chef in Germany and Ireland after completing his associate degree in culinary arts. His stateside experience includes serving as sous chef at The Inn at Little Washington and The Wild Boar in Nashville, Tenn., and as executive sous chef at Keystone Resort Lodge Dining (Keystone, Colo.) and The Lodge & Spa (Breckenridge, Colo.). He relocated from Birmingham, Ala., where he designed and taught culinary management at Culinard for 3 years.