bio


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Bob is a culinary, health and wellness, and operations professional with twenty years of food service experience. His expertise in management ranges across farm-to-table, plant-based, fine dining, and large scale food services. 

He was the General Manager & Executive Chef at the Omega Institute for 14 years and most recently the opening Chef for the Rivertown Lodge in Hudson, NY. For more than 10 years, Turner taught the Omega Cooking series workshops, in which he integrated nutrition and cookery techniques to produce healthy seasonal meals.

Bob's personal food philosophy is straightforward: Cook locally, seasonally, and simply. He believes that a closer relationship with your food, including knowing the farmers who grow it, is not only meditative, but also promotes conscious consumption that spreads to other areas of life.

Currently, he consults with hospitality teams operating retreat centers, conference centers, camps, hotels, and restaurant groups who want to focus on building sustainable operation models, wellness programs, community engagement, and supporting the local economy. He loves working with creative, team-oriented people in building an environment where the culture is socially conscious and the mission is in service to whole relationships.

Turner is an honors graduate of the Culinary Institute of America, received his nutritional training at the Institute for Integrative Nutrition, and holds a graduate certificate from Cornell University in Revenue Management.

View my full CV here