Robert Landolphi is a 1991 graduate of Johnson & Wales University with a Bachelor of Arts Degree in Culinary Arts and Food Service Management. He also completed a Certified Culinary Arts Instructor program at Central Connecticut State University. Rob has enjoyed a variety of food related occupations including several years as a Wedding Coordinator/Banquet Manager at Glastonbury Hills Country Club, and owner and operator of the Sugar Shack Bakery in Storrs, Connecticut. He currently serves as a Certified Culinary Arts Instructor and Culinary Development Manager with the University of Connecticut. Rob is a member of The National Association of College and University Food Services, the American Culinary Federation, Slow Food International and the National Restaurant Association. Rob has entertained audiences all the country with his unique cooking style, personality, and down to earth, yet informative demonstrations.
Rob’s media credits include producing and hosting the “Mangia Radio” show, 91.7 FM-WHUS, and writing and hosting the cooking show “Food for the Journey.” He appeared on Food Network’s “How Do You Iron Chef?” promotion program while hosting the University of Connecticut’s Annual Culinary Olympics, and on the new cable food program “Boy Meets Still.” Rob was recently asked to appear on the CBS “The Early Show” to demonstrate the intricacies of gluten free cooking during their “allergy free cooking” week. Local appearances have also been made on WTNH “Connecticut Style” News, NBC 30 News and the “Better Connecticut” talk show program. He has also been interviewed on numerous “Food Talk” radio programs, including “Everyday Food” on the Martha Stewart Living Satellite Channel, and has shared recipes and industry food trend information with many magazines and newspapers nationally.
Rob is married and has three young sons. He was introduced to the gluten free lifestyle in the year 2000, when after a lengthy illness, his wife was finally diagnosed with celiac disease. Since that time he has made it a personal mission to create and perfect gluten free recipes which will satisfy even the harshest of critics, including those who do not NEED to be wheat and gluten free. He is the author of “Gluten Free Everyday Cookbook”, “Quick Fix Gluten Free Cookbook”, and “Cooking Light-The Gluten Free Baking Book”.