Robert Turner joined the Omega FoodWorks team in 2002 and in 2007 became general manager and executive chef of Omega FoodWorks. An honors graduate of the Culinary Institute of America, he has been teaching the Omega Cooking workshop series for five years.
Turner’s personal food philosophy—the same one he shares in Omega Cooking workshops—is straightforward: Cook locally, seasonally, and simply. He believes that a closer relationship with your food is not only meditative but also promotes conscious consumption that spreads to other areas of life.
A proponent of cooking and eating with others, he can often be found mingling among diners in Omega’s dining hall at mealtime. He also networks closely with local farmers and regional producers to provide the best meals possible for Omega guests and staff.
Turner is author of the monthly recipe feature in the eOmega News.
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