Robert Turner has been with Omega FoodWorks since 2002 and has been its general manager and executive chef since 2007. He is an honors graduate of the Culinary Institute of America and received his nutritional training at the Institute for Integrative Nutrition.
For nearly a decade, Turner has taught the Omega Cooking series workshops, in which he integrates nutrition and cookery technique to produce healthy seasonal meals. His personal food philosophy—the same one he shares in Omega Cooking workshops—is straightforward: Cook locally, seasonally, and simply. He believes that a closer relationship with your food is not only meditative, but also promotes conscious consumption that spreads to other areas of life.
A proponent of cooking and eating with others, he can often be found mingling among diners in Omega’s dining hall at mealtime. He also networks closely with local farmers and regional producers to provide the best meals possible for Omega guests and staff.
Turner is author of the monthly recipe feature in the eOmega News.