Robert Reynolds
As Director of Education, Robert Reynolds is the charismatic force behind the Northwest Culinary Forum. All those who are lucky enough to share a kitchen with him agree he is a teacher who can make a professional chef or a home cook reconsider what he or she knows about cooking. His students are scattered all over the world.

Of Robert, author Betty Fussel writes, “Robert’s platonic template is France, as for some Americans it’s England, for others Israel, for still others Kathmandu. I like it when he finds France in Oregon, the Oregon that is really itself and not France. And I very much admire his wrestling with the need to spell it out, the words, the feelings, the thoughts that catch the moment that he feels and wants to share with someone else because it is so good.”

From 1982 to 1996 Robert owned a much beloved San Francisco restaurant called Le Trou, which is French for “a little restaurant.” Prior to opening his own restaurant, Robert studied with Josephine Araldo, a Chef de Cuisine and Chef Patissiere certified from the Cordon Bleu in Paris. In Annecy, France, he trained professionally with Madeleine Kamman, a chef and professor of international reputation.

Robert carries on the tradition of teaching students how to cook, to taste and to think for themselves. Robert Reynolds’ diverse experiences make him one of Oregon’s leading culinary authorities.


Fruitful Collaborations
To further enrich your experience at the NW Culinary Forum, we frequently collaborate with guest chefs and other colleagues. Farmers, vintners, and chefs alike routinely join our classes and help us round out the educational experience. The Forum promotes Northwest agriculture via an enthusiasm for all things culinary. We put leadership skills to good use, collaborating, designing programs and coordinating the diverse educational activities of the Forum.
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