Chef Robert Frye

Chef Instructor

Diploma, Culinary Arts
Western Culniary Institute

Chef Robert Frye graduated from the Western Culinary Institute in Portland, Oregon with a Diploma in Culinary Arts.  While at school, Chef Frye worked at the prestigious Avalon restaurant honing his skills in French technique with Asian influences.  He also interned at Fiddlehead's restaurant under the tutelage of Chef Fernando Davina.  While there, the restaurant won Restaurant of the Year from the Daily Oregonian.
Upon graduation he worked at various restaurants.  While in Oregon, he served as the Executive Sous Chef for Dundee Bistro in Dundee, Oregon for three years.  He has also been the Executive Chef for Vera Mae's Bistro in Muncie, Indiana. Chef Frye also owned his own restaurant in Muncie, Indiana.  The Spot started as a local diner.  After 1 year, he transformed the space into a small, intimate new American focused dining location.  Most recently Chef Frye served as the Executive Chef for Stone Creek Dining Company in Greenwood Indiana.
Chef Frye joined The Chef's Academy in 2007 as a Chef Instructor.  He teaches kitchen classes, as well as food services classes in Public Relations, Personnel Management and Entrepreneurship.  In addition to his teaching duties, Chef Frye also teaches Saturday Community Classes and Team Building events that TCA offers to area corporations.