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Robert Moore serves as a Corporate Regional Culinary Consultant at Ebenezer since September 2019. Prior to this role, Robert held the position of Terminal Executive Chef at OTG Management from December 2011 to July 2019, where responsibilities included overseeing over 100 employees across multiple airports, managing inventory and budget controls, and leading menu development with annual sales exceeding $30 million. Earlier in Robert's career, roles included Culinary Market Manager & Executive Sous Chef at Heartland Restaurant and Farm Direct Market, Sous Chef at Tournament Players Club of the Twin Cities, and Executive Sous Chef at Goodfellows. Robert Moore obtained an Associate of Arts in Culinary Arts from the Western Culinary Institute and attended the Culinary Institute of America.