Rob Lucier

Associate Instructor,  College of Culinary Arts

Contact Information
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A good chef must not only be environmentally sustainable, but also financially sustainable.”

Bio

Call it cross-training or call it restlessness — I’ve always wanted to learn new food cultures and techniques.

Therefore, each successive professional change I’ve made was out of my comfort zone: Clubs, diners, traditional New England, Continental, university volume, catering, Mexican, fresh seafood, fast-casual, fine dining, food sales and teaching, in that order.

I’m very interested in promoting compassionately raised meats, healthy eating, “zero waste” (converting every scrap of food to something edible and marketable and keeping it out of the trash or composting bin).

A good chef must not only be environmentally sustainable, but also financially sustainable. I love cooking with Old World Craft techniques, such as nose-to-tail butchery, fermentation, curing, cheesemaking and artisan bread baking.

Providence has a vibrant food scene, led in large part by JWU culinary graduates dedicated to sourcing locally. It is great to see them recognized for their hard work.

Beyond Providence, I love staying in touch former students, teaching assistants and fellows through social media — and being able to cheer the great things they’re accomplishing in the world.

Professional Certifications

  • Certified Foodservice Executive, International Food Service Executives Association
  • Certified Hospitality Educator (CHE), American Hotel Lodging Association

Professional Memberships

  • Chef’s Collaborative, 2014-present
  • American Hotel and Lodging Institute, 2016-present
  • International Food Service Executives Association, 2012-present
  • The Butcher’s Guild, 2013-present
  • National Cattlemen’s Beef Association, 2011-present