Rob Burnell didn’t start out to be a chef. He cooked his way through business school at Marist College, and wound up becoming a chef instead. Executive Chef at Gedney Farm for the past five years, he was previously employed in New York, Breckenridge and Nantucket.
Rob is focused on using locally sourced food. He now works with five or six local farmers in the New Marlborough neighborhood, and hopes to help increase the scope and productivity of local farmers.
He lives in Lee, Mass., with his wife and two children.
