"I enjoy seeing students' growth and determination, and love working with such a talented faculty."
Chef Bob Scherner has received nominations for Best Chef-Southwest in 1998 and 2002 from The James Beard House, and was invited to the “Rising Star Chef Series” at the James Beard House in 2002. He worked as a Sous Chef for Michelin Star restaurant Charlie Trotter’s in Chicago. He has also been featured in Gourmet, Food and Wine Magazine, USA Today, and Wine Spectator, and was voted top 10 new restaurants in the U.S. by John Marianni of Esquire Magazine in 2002.
Chef Bob has worked for high-end restaurants in Boulder, Colorado, owned a bistro in Telluride, Colorado, and was the Food and Beverage Director for The Telluride Ski and Golf Company. He’s also served as a Culinary Consultant and a restaurant Project Manager & Designer.
Currently, he is working towards his Certified Executive Chef® and Certified Culinary Educator® certifications from the American Culinary Federation.
Chef Bob traveled (and ate) throughout France, Italy, Spain, and England, and has volunteered with several culinary-related nonprofits.
The Ultimate Dish Podcast, 2/15/2022
Escoffier King of Chefs Blog, 11/21/2013
Skiing, hiking, biking, and recently picked up pickleball.