Chef Robert Hodge is a multi-talented, professional chef who has been working in the food service industry for over 30 years. He began his career at the young age of 14, at a small deli in North Miami Beach, Florida, making Italian sausage from scratch. When he graduated High School, he attended Sheridan Vocational School for a Chef’s training course. He realized his passion for culinary arts and continued his education at FMU, to obtain his Bachelor’s degree in Hospitality Management. While attending classes full-time, Robert worked at a local catering company, as a Sous Chef and was immediately promoted to Executive Chef. 

After graduating college, he moved on to several other professional culinary positions at prestigious hotels, restaurants, and country clubs.

For the last several years, Robert has cultivated his career as Corporate Chef and Director of Plant-Based Innovation for Future Foods a worldwide, plant-based protein company.

He has recently accepted an opportunity to join Jackson & Partners LLC., as a Vice President of Culinary Innovation. He is extremely enthusiastic to be an integral part of Bo Jackson’s team.

In Robert’s spare time, he enjoys being at home in Lake Worth, Florida, with his wife of 19 years and his two teenage boys. His hobbies include playing baseball, watching football games, traveling, and cooking.