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    Rob Fitzhenry

    Executive Pastry Chef at Dominique Ansel Kitchen and Bakery

    Rob Fitzhenry is a seasoned culinary professional with extensive experience in the food and beverage industry.

    He has a background managing teams, overseeing operations, conducting menu research and development, and ensuring quality control.

    Throughout his career, Rob has held various positions including Pastry Chef, Executive Pastry Chef, Chef & Principal Owner, and Kitchen Supervisor.

    He has worked at reputable establishments such as Dominique Ansel Kitchen, Dough, Forge Baking Co., and The Core Club.

    Rob's expertise lies in menu implementation, costing, training, and education, along with business development and standards implementation in start-up environments.

    His educational background includes Culinary Arts from Johnson & Wales University, as well as studies in Politics, Spanish, and International Business.

    Rob's professional journey has included training under a Michelin-starred chef in Paris, attending Valrhona's Chocolate School, and contributing to recipe development for 'The Gourmet Bachelor' cookbook.

    He has a demonstrated commitment to utilizing locally sourced ingredients through his farmer's market business venture.

    Rob's diverse experience spans high-end restaurants, private clubs, bakery and cafe operations, and advertising and marketing roles.

    His association with multiple culinary organizations reflects his reputable standing in the industry.

    Through his roles, Rob has honed skills in team management, menu innovation, cost control, and adherence to quality standards.

    Rob Fitzhenry
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    Location

    New York City Metropolitan Area