Chef Robb Seltzer M.Ed.
Instructor; Associate Director of Food & Beverage Operations
Room: 123A inside Lab 1
Robb Seltzer CV | Expertise: Food Service Operations Management, Culinary Arts, Catering and Event Sales & Management, Food Service Distribution, Food Service Supply Chain Management, Food Service Design, Hospitality Marketing, Italian food, wines and coffees.
Chef Seltzer joined the Rosen College of Hospitality Management in June of 2016. His responsibilities include the management of the food labs and Rosen campus catering events. Chef Seltzer also teaches the FSS2221 Food Preparation course. His interests include any topic pertaining to food or beverage, sustainability and fighting poverty.
Chef Seltzer has over 30 years of experience managing food service operations including: restaurants, convention centers, stadiums and racetracks; food service distribution and importing; culinary education.
Chef Seltzer received his M.Ed. from American Intercontinental University and his B.A. in Hotel, Restaurant and Institutional Management from Michigan State University.