Robert Brown

Assistant Professor,  College of Culinary Arts

Contact Information
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With 15+ years as an executive chef and director of food and nutrition with several health and nonprofit companies, I bring extensive operational and managerial experiences into the classroom.”

Bio

With a father who owned two restaurants and a mother who was a school principal, it was only natural that Robert Brown would become a culinary and food service management educator.

His career started in fine dining with an apprenticeship at the two Michelin-star awarded Hotel, and a Rhode Island country club, but then moved quickly into high-volume healthcare and nonprofit food services.

With more than 15 years as an executive chef and director of food and nutrition with several health and nonprofit companies, Brown brings extensive operational and managerial experiences into the classroom.

After obtaining degrees in Culinary Arts and Business Education from JWU, Brown went on to receive an MBA in Healthcare Operations Management; he is currently a DHSc student in Organizational Behavior. His education and experiential backgrounds help him in offering a rich mixture of theory and practice to our students.

Sample Courses

  • FSM 1065: Food Safety & Sanitation Management 
  • FSM 2010: Medical Food Service
  • FSM 3035: Supervision for Food Service Professionals