Chef Robert E. Hammond

When Robert was just nine years old, his lifelong interest in the culinary arts was launched. Spending countless hours watching Julia Child on television and poring over cookbooks, a career dream was born. By age 15 he took his solid cooking foundation, taught by his mother, Doris Hammond, and embarked upon his first job working in a restaurant. Continuing to nourish his ambition, he also began baking custom cakes for a blossoming clientele.

Upon finishing high school, Robert set sail on a multi-continent voyage, which led him throughout Europe and the Middle East and included tutelage in Vichy, France, under Chef Raymond Oliver. When he returned to the United States, he was awarded his A.O.S. degree in Culinary Technology from Asheville-Buncombe Technical Community College in Asheville, North Carolina. After graduation, Robert was granted an internship at the Greenbrier Hotel in White Sulpher Springs, West Virginia and then had the privilege to apprentice under a master Chocolatier in North Carolina.

Experience always being the wisest teacher, it was at this point that Robert’s true education commenced. Now a 38-year veteran in the food industry, throughout his career Robert has served as Chef at many of the country’s finest restaurants and hotels. These include the Biltmore House Vanderbilt Estate in Asheville, North Carolina; Shreveport Hilton in Bossier City, Louisiana; and the Transco Energy Company in Houston, Texas. In addition, he has served as a pastry chef for Brennan's Restaurant in Houston, Texas and Dilettante Chocolates in Seattle, Washington. A founding member of world renowned Moonstruck Chocolate Company in Portland, Oregon, Robert served as Mâitre de Chocolatier, developing much of the current confectionery and drink lines.

Robert has been recognized multiple times for his outstanding contributions to the culinary world. He was honored as "one of the leading experts in the field of chocolate and confectionery" by Chantal Cody in “The Chocolate Lover's Companion”. In addition, Robert has received numerous awards and recognitions including a special recognition from President Jimmy Carter.

Throughout the entirety Robert’s career, sharing his passion and experience through teaching has been a top priority. He has had the privilege of teaching for the North Carolina Department of Community Colleges, Houston Community College, Maui Community College, Western Culinary Institute of Portland, Oregon, and the Art Institute of Atlanta, Georgia. Continued education and enrichment has also been a constant presence during Robert's career and has included studying sugar work with Ewald Notter, artisan bread with Ian Duffy, and sugar artistry with Nicholas Lodge.

As an advocate for the preservation of traditional American foods and sustainable lifestyle, Robert teaches cooking classes at his farm in Warren, Oregon, a community just outside of Portland. He is a member of the American Culinary Federation, International Association of Culinary Professionals, Slow Food USA, Seed Savers Exchange, Chef’s Collaborative and the Portland Culinary Alliance