Robert Turner
Robert Turner is general manager and executive chef of Omega FoodWorks. He began working at Omega in 2002 after graduating with honors from the Culinary Institute of America. His experience includes fine dining, baking, catering, and holistic food service.
Turner’s philosophy of food is straightforward: Cook locally, seasonally, and simply. 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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| upcoming workshops | Omega Cooking Series: Summer Bounty
June 25 - 27, 2010, Rhinebeck Campus
Whole Foods Cooking for the Family
August 8 - 13, 2010, Rhinebeck Campus
Being Yoga
August 20 - 22, 2010, Rhinebeck Campus
Cooking for Diabetics & Pre-Diabetics: Gaining Confidence in the Kitchen for the Diabetic Cook
August 27 - 29, 2010, Rhinebeck Campus
Omega Cooking Series: Fall Harvest
September 17 - 19, 2010, Rhinebeck Campus
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