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.