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Robert Ritchie

Chicago, United States

Sr. Executive Chef at The University of Chicago Medicine


Robert has over 25 years of culinary experience and is a graduate of the Culinary Institute of America, Hyde Park, NY. He apprenticed at the Michelin rated Rancho Bernardo Inn and Country Club in San Diego, California. Robert worked at the 1996 Summer Olympic Games in Atlanta, Georgia in the Olympic Village on behalf of Compass Group’s culinary team providing world class meals to athletes from all over the globe. He currently works with Aramark as Sr. Executive Chef at The University of Chicago serving over 12,000 meals a day at the one of the top 5 Universities in the United States. Prior to this Robert served as Corporate Chef, Director of Culinary R&D for Smithfield Foods, the world's largest pork processor (2009 - 2013).


Chicago, United States