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Bob Boll
(left to right: R. Spellman, J. LaBarge, B. Lassiter, B. Boll, J. Bowen, M. Gaultney, D. Cheatham, P. Overcash.)
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Bob Boll, FMP, as Division Director, is responsible for the Culinary Technology, Hotel and Restaurant Management, and Baking and Pastry Arts programs. In 1992, he relocated from San Francisco to begin a teaching career and was appointed Division Director in 1994. He regularly teaches Food and Beverage Service and authored the textbook, The Art of Profitable Table Service. Bob’s professional experience spans more than two decades. With an international restaurant company, he held the positions of Restaurant Manager, Area Supervisor, and Vice President of Concept Development and Purchasing. As an entrepreneur, he opened, owned, and operated, five restaurants in the San Francisco Bay area. Bob is active in civic and professional organizations including the Hospitality Tourism Alliance, Culinary Hospitality Tourism Educators Alliance, and Charlotte Mecklenburg Restaurant Association, where he served as two-term president. Bob has chaired Charlotte’s Taste of the Nation Restaurant Committee for the past ten years. He is the recipient of the Crown Award from the International Food Service Executives Association and the 150% Gratuity Award from the Charlotte Mecklenburg Restaurant Association. Bob is a multi-certified yoga teacher, Thai Yoga therapist, and Acupressure practitioner and enjoys teaching several yoga classes each week. |