posted March 06, 2005 02:49 PM               

1989-1990
Chef de Cuisine
The Harbert Center
Birmingham Alabama contact: Richard Bishop GM 205.226.8800
Sir Robert "Chef Bob" Vaningan O.S.C.
2035 Brewster Road
Birmingham Alabama 35235
205.533-9387 [URL=http://www.chefbob.com]www.chefbob.com
Culinary History
2004-present:
Chef & culinary director Chef Bob's Bakery
The Trussville Antique Mall Cafe
1997-2004:
Owner/Chef - Cuisine Cooking School & Gourmet Market Birmingham, AL
Chef Bob Restaurant Consulting
Chef Bob & Company Catering
Owner/Executive Chef - The Chocolate Cottage Restaurant Oneonta, AL
Owner/ Executive Chef - The Ole Springville Bakery Springville, AL
1993-1997:
Executive Chef - Grayson Valley Country Club Birmingham, AL
contact: Ron Moore 205.853.1533
1992-1993:
Executive Pastry Chef - Hoover Country Club Hoover, AL
contact: Chef John Randazza (205) 978-0375
1990-1992:
Pastry Chef - Riverchase Country Club Hoover, AL
contact: General Manager
1989-1990:
Chef de Cuisine - The Harbert Center Birmingham, AL
contact: Richard Bishop GM 205.226.8800
1986-1989:
Apprentice Chef - The Wynfrey Hotel Birmingham, AL

Contact information:
Sir Robert “Chef Bob” Vaningan O.S.C.
2035 Brewster RoadBirmingham Alabama 35235
205.533-9387 www.chefbob.com Google search : Chef Bob Vaningan
Salary Requirements: 50-k plus
Sir Robert "Chef Bob" Vaningan O.S.C. has been owner, chef, and general manager of his own companies and restaurants since 1996. Over the years, he has been the creative force behind Chef Bob & Company Catering, VanIngan’s Gourmet Pizza, The Ole Springville Bakery, and the Chocolate Cottage. Today, he lends his considerable culinary skills to Birmingham’s Cuisine Cooking School and Gourmet Market. Chef Bob is a regular guest chef on Birmingham’s Fox 6, where he has appeared on the Good Day Alabama TV show every Tuesday Morning for the past 8 years. His great-grandfather opened the first white tablecloth restaurant in Birmingham, Alabama in 1915 - the famed Hooper’s Café (a.k.a. Hooper’s Place) - so an appreciation for great food, great service, and service to one’s community was instilled in him at a young age. Along those lines, Chef Bob is an active participant in fund- raisers for the Alabama Symphony, the American Cancer Society, and the American Diabetes Trust Foundation.
In 1995 Chef Bob served as guest chef to the Waldorf-Astoria in New York City. While in New York, he also served as guest chef to Daniel Boulud, Francious Payard, Jaques Torres, Claude Trigros, Henry Meer, and Laurent Manrique - with an invitation to return. During this same trip, Chef Bob was given the immense honor of being knighted to the Order of Saint Catherine.
Chef Bob directed a team of chefs for the Admiral of the United States Naval Academy and produced the Navy’s 220th Birthday Cake and reception for the Chief of Naval Operations and many distinguished alumni. This trip included a private tour of the White House, as a thank you to his team. Chef Bob said, "There I was, just a cook from Alabama who loves what he does, standing in the Oval Office being treated as a dignitary. The tears just started running. All of the patriotism inside me welled up and came out of my eyes. It was a very humbling experience - I will never forget it."
Chef Bob’s culinary awards include: 2 Bronze medals presented in Chicago for World Class cooking competitions; one Silver medal for Most Original Presentation; and one Bronze medal for Mystery Basket competition. Chef Bob is adept in Marzipan Modeling, Pastillage, Gum Paste, and Ice Sculpture. He is dedicated to teaching all that he has learned in his culinary life. "I believe I have a God-given talent for cooking," says Chef Bob, "and I love it with a passion. In my opinion, to excel as a cook, Passion is the main ingredient."
Chef Bob is the author of Cooking in the Deep-South with Chef Bob. The book, well received and praised by 8 time author Michael Ruhlman (www.ruhlman.com) and 5 time author and Lafitte’s Landing’s owner Chef John Folse (www.jfolse.com), is a collection of Chef Bob’s incredible recipes, along with stories and memories about growing up surrounded by great southern food.
“I cook with a soul wrenching passion"
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Chef Bob