As Vice President of the Culinary Institute of America, Robert leads the prestigious organization’s strategic partnerships growth, internal sustainability efforts, and the Center for Food & Beverage Leadership, including flagship thought-leadership activities such as Menus of Change, in partnership with Harvard, and Food is Life, Food is Health, in partnership with Stanford Medicine.

Previously, he led global public affairs for Mosa Meat—a TIME magazine “Top 10 Startup” alternative protein company—based in the Netherlands, and as president of Cellular Agriculture Europe, a Brussels-based industry association representing companies innovating in the protein space, in front of the European Commission and Parliament. 

Before moving to Europe, he acquired 20+ years of experience in public policy, government affairs, and partnership roles. As a senior director at the Environmental Defense Fund, he managed a team of economists, scientists, and policy experts working to protect fisheries and the coastal communities that depend on them. Robert also served as an appointee in both Democratic and Republican administrations, advising the Secretary of Commerce on fisheries issues, which sparked his passion for food systems change.

He is a graduate of the Culinary Institute of America and holds a Master of Science in Social Business & Entrepreneurship from the London School of Economics and a Master of Arts in Political Management from the George Washington University.