Call it cross-training or call it restlessness — Chef Rob Lucier’s desire to learn new food cultures and techniques forced him beyond his comfort zone making each professional move a success. His hunger for new experiences lead him on a culinary journey from working in clubs to diners, traditional New England cuisine restaurants to large-volume university production and catering, fast-casual concepts to fine dining establishments, food sales to becoming a teacher. Currently as an Associate Chef Instructor at Johnson & Wales University in Providence, RI, Rob teaches a new generation of chefs about “zero waste” by tasking his students with developing and converting every scrap of food into something edible and marketable. His belief that a good chef should be not only be environmentally sustainable but also financially maintainable is a message that is carried throughout his classrooms.

During his time at Johnson & Wales, Rob has become certified as a Foodservice Executive (CFE) and has achieved a certification as a Certified Hospitality Educator (CHE) by the International Hotel and Lodging Institute. His passion for promoting compassionately raised meats and old-world craft techniques, such as nose-to-tail butchery and preservation methods, lead him to become a Master of Beef Advocacy and a member of the National Cattlemen’s Beef Association, The Butcher’s Guild, as well as Chef’s Collaborative. Other professional memberships include American Hotel and Lodging Institute and International Food Service Executives Association.


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