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 I would become a culinary and food service management educator.

My 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 not-for-profit food services.

With over 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.

After obtaining degrees in Culinary Arts and Business Education from JWU, I went on to receive an MBA in Healthcare Operations Management, and I am currently a DHSc student in Organizational Behavior. My education and experiential backgrounds help me 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