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OWNER & FOUNDER
With more than 25 years in the culinary profession, there aren’t many places Chef Robert Irvine hasn’t cooked or challenges he hasn’t had to cook his way out of. During his time in the British Royal Navy and in the years that followed, Robert has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels, on the high seas and even for the Academy Awards; and that was before his career in TV.
As the host of one of the Food Network’s highest rated shows, Restaurant: Impossible, Robert is best known for saving struggling restaurants across America by assessing and overhauling the restaurant’s weakest spots.
Robert is the author of two cookbooks, Mission: Cook! and Impossible to Easy; and, FIT FUEL, a lifestyle—food and fitness—book launched in 2015. Robert was previously the host of Fitness Impossible, A Hero’s Welcome, Food Network’s Restaurant Express, Dinner: Impossible and Worst Cooks in America. At the start of his TV career Robert owned and operated two restaurants in Hilton Head, SC, Robert Irvine’s Eat! and NOSH. In 2014, with proceeds from his various ventures and contributions from his fans, Robert launched the Robert Irvine Foundation to benefit members of our military and their families.
Visit www.ChefIrvine.com to learn more about Robert Irvine.
CHIEF EXECUTIVE OFFICER
David Longstaff served as the senior most food service advisor in the United States Army. Now, as the CEO for Robert Irvine Foods, his focus is on creating food products that support Robert's mission of empowering people to thrive each day through fitness and food.
VICE PRESIDENT - RETAIL OPERATIONS
Gary has been involved in the Food Industry all of his adult life, spending over 25 years in National Sales for Companies like Hershey Foods and New World Pasta. Prior to joining Robert Irvine Foods in 2017, Gary spent time in the Food Service Industry calling on customers and Military worldwide.
CHEF - RESEARCH & DEVELOPMENT
Chef Shane Cash brings his exceptional reputation and 24 years of experience to Robert Irvine Foods. Since leaving the Marines in 2000, Shane's passion for food, hospitality, leadership and attention to detail have been proven keys to success in his culinary career.