Chef Bobby is a Gallatin, Tennessee native with forty-seven years in the hospitality food and beverage industry. He has served an ACF-sanctioned apprenticeship at Opryland Hotel and was part of the first apprenticeship class to graduate in the Nashville area. Chef Bobby has served multiple hotel positions throughout his career, from apprentice, line cook, Chef Garde Manager, Banquet Chef, Chef de Cuisine, and Executive Chef. Chef Bobby has worked at Opryland Hotel, Loews Anatole Dallas, Four Seasons Las Colimas, Texas, The Grove Park Inn and Spa Asheville, NC, The Hilton Downtown Nashville, Bridgestone Arena, and The Country Music Hall of Fame. Chef Bobby retired in December 2021.
Chef Bobby holds a Bachelor of Business Administration and a Master of Business Administration from Montreat College. He has also worked in the financial services sector, holding Series 6, 63,65 designations. Chef Bobby served as an adjunct instructor at the Art Institute of Tennessee, teaching Cost Control, Fundamentals, Ala Carte, Capstone, International Business, and Menu Management.
In 2022, Chef Bobby returned from retirement to become a Culinary Instructor at Nossi College of Art & Design.