About Chef Pierson

Robert Pierson serves Delaware Valley College as a professor of Food Science & Management. Chef Pierson enjoys all facets of food preparation, from the selection of fine ingredients to the final preparations.

Mr. Pierson worked most recently for Compass Group, the largest contract food service company in the world as a National Account Manager. Previous to earning his MBA, Mr. Pierson worked in some of the finest restaurants in Philadelphia and its environs, including The Dilworthtown Inn, Jake's Restaurant in Manayunk and the Latham and Adams Mark Hotels.

In his twenty years in the restaurant industry, he held positions as diverse as Sommelier, General Manager and Food and Beverage Director. Mr. Pierson has taught classes on Power Point to the Communications faculty at West Chester University, has lectured on wine and cooking for the American Institute of Wine and Food, and has taught classes for the National Society of Wine Educators.

Mr. Pierson is considered one of the Philadelphia region's foremost authorities on enology. He is a member of La Chaine des Rotisseurs as well as the Catherine di Medici Society. Mr. Pierson speaks Russian and French and is an avid traveler, most recently eating his way through London, Paris and Rome.