For the past 36 years, Bob Sargent has dedicated his career to the culinary world. His global culinary journey includes studying pastry in Switzerland, establishing and teaching a culinary program in Bhutan, delving into the art of cooking in Thailand, and immersing himself in the diverse cuisines of Europe, Mexico, and South America. Alongside his international experiences, Bob has also worked and studied in various locations across the United States, including San Francisco, the Delaware Coast, New York, and Boston, before settling in Colorado 26 years ago.
Since then, he has had the opportunity to open and work in some of Boulder’s best restaurants before embarking on the task of creating Savory Cuisines Catering. Originating 21 years ago as a modest Private Chef service operating from his garage, Savory Cuisines has since evolved into Boulder’s largest catering company. Bob’s enthusiasm for the culinary arts is matched only by his fervor for running and CrossFit. A proponent of a plant-based diet, he has seamlessly transitioned between veganism and omnivory on numerous occasions. Beyond Bhutan, he crafted vegan dishes at Naropa University and during tours with the Grateful Dead and Phish. A graduate of the Culinary School of the Rockies (now Escoffier Culinary School), Bob has not only honed his skills but also had the privilege of teaching at both institutions.
