Chef Robert Weinstein is a dynamic culinary leader, operations strategist, and recipient of Corporate Chefs' Superstar of the Year award, recognized for driving large-scale culinary transformation, sustainable menu development, and operational excellence.  

Currently serving as Executive Chef for Montgomery County Public Schools, Robert oversees foodservice operations that deliver an average of 100,000 meals daily. In this role, he directly manages the district’s Central Production Facility and leads all recipe development, balancing strict nutritional guidelines with innovative, high-volume dining strategies. Beyond his public sector impact, Robert is a proven entrepreneur launching a revised catering operation for his school district that generated $400,000 in revenue in its inaugural year. 

Prior to his work with MCPS, Robert spent over a decade leading high-volume culinary programs across corporate, hotel, and institutional sectors. As Executive Chef with Corporate Chefs (an Elior company) at Mitre, he managed multi-outlet campus operations generating $3.5M in annual revenue, while pioneering plant-forward culinary initiatives like the Forward Food program. His extensive background also includes leadership roles at the Kellogg Conference Hotel at Gallaudet University, AT&T Hotel Executive Education & Conference Center, and high-volume corporate accounts across New York City.  

A graduate of Johnson & Wales University with a B.S. in Culinary Arts & Food Service Management, Robert specializes in process optimization, menu engineering, plant-forward cooking, and building high-performing culinary teams. He resides in the Washington, D.C. area with his family.