Robert Platner

Project Associate

Robert Platner has served in senior management roles across the hospitality spectrum in his 25 plus years in the industry. A classically trained chef, Robert led several kitchens, including his own restaurant, before migrating to the front of the house and general management. Robert jumped at the opportunity to lead the launch of Premier Yachts‘ Odyssey Cruises in the Boston market. During his tenure, the operation exceeded expectations and goals in food quality, guest satisfaction, safety, sales and operations. Robert moved on to managed services when he accepted the role of Food Service Director for Restaurant Associates at the Museum of Fine Arts in Boston. Responsible for a large culinary, service and management team, Robert succeeded in elevating the level of food and beverage service in three restaurants and premier in-house catering of large high profile events.

Robert was soon promoted to a Regional Director’s position over seeing operations at six similar institutions across three states. In addition to delivering first class operations in cultural institutions, he proudly served and supported other RA contracts in the business dining and sports and entertainment divisions.  Robert subsequently accepted the role of Vice President of Operations with Gourmet Caterers.  During his time there, he was able to advance the company’s agenda while managing preferred and exclusive relationships at some of the Boston areas most celebrated venues.  Robert has recently provided project management and consulting services in the New England region to restaurants, caterers and venue operators in sales and operations in start-up, turnaround and planning environments.


Favorite Foods:  Cotuit oysters and little neck clams, fish tacos and pulled pork.