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Robert Branconnier
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- Restaurant Management
- Customer Service
- Culinary Skills
- Catering
- Event Management
- Show all
Bio
Experience
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Executive Chef / Manager
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Executive Chef / Manager
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Nov 2006 - Present
We are known for expertise in cutting edge restaurant design. Chef Bob and staff, serve as consultants, Management corrective responce team, set up and specialty designers for restaurant and food service facilities including cafés, fast food concepts, bakeries, coffee shops, commercial kitchen layout, bars, hotels, institutional food service and church kitchens. We maintain a strong commitment to realize the vision of the end user or architect and provide the design expertise needed for coordination, layout of equipment and furnishing, drawings Start up business correction actions and ultimately, success. We have five major points of focus when we design a restaurant or food service facility.Please contact Our site for full service concept.
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Exec Chef / Gen. Manager
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Mar 1973 - Sep 2005
Was part of task force Tasked with Development, Opening, Opperating, and Correction of problematic accoountsWorked as part of a team called Task Force all over the World.
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Education
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1971 - 1973The Culinary Institute of America
AOS, Culinary, Restaurant Management
Suggested Services
This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection
Industry Focus. “Hospitality”
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