Robert Perry
Chef & Foods Lab Coordinator

Professional Profile

Bob Perry has been a chef in a wide variety of restaurant operations for over 30 years and is a past board member of Chefs Collaborative and many other sustainable agriculture organizations.  He now conducts food system research and teaches “Quantity Food Production” and “Civic Gastronomy: Our Local Food System” at the University of Kentucky and abroad.  He has scripted local food segments and appeared on the KET program KY Life many times and for years wrote and hosted the weekly Farmers Market Report on University of Kentucky’s NPR station WUKY.  His past research created carcass yield sheets for eight heritage breeds of pigs to help farmers and chefs be more profitable and better utilize these incredible breeds.  His current research is exploring the production of paprika from ubatuba peppers grown on KY farms and searching for a variety of wheat that can be grown in KY for bread flour.

Course Instruction

  • DHN 342 - Quantity Food Production
  • HON 252 - CSA Gastronomy:  Our Local Food System


M.A. University of Louisville Sociology

B.S. Murray State University Sociology & Philosophy

Areas of Interest

Academics, Research