Bob Sargent has been working in kitchens for 33 years. In that time, his culinary exploits have taken him around the world. Bob studied pastry in Switzerland, created and taught a small culinary program in Bhutan, studied cooking in Thailand, and has spent as much time as possible sampling cuisines in Europe, Mexico, and South America. Along with his extensive experience across the world, he has worked and studied across the US, in places such as San Francisco, the Delaware Coast, New York, and Boston before arriving in Colorado 23 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. Savory Cuisines started 17 years ago, as a small Private Chef service out of his garage, and now has grown into Boulder’s largest catering company. Bob’s passion for cooking is only rivaled by his passions for running and CrossFit. He is an advocate of a plant-based diet and has gone between a vegan diet and being an omnivore frequently. Outside of Bhutan, he prepared vegan cuisine at Naropa University, and on the Grateful Dead, and Phish tours. He is also a graduate of the Culinary School of the Rockies, which is now Escoffier Culinary School, and has had the opportunity to teach at both schools.