Robbie has been involved in the culinary and hospitality industry from the early age of fifteen. He started his culinary career at the prestigious Inn at Bay Harbor, a Renaissance golf resort, where he became the youngest line cook in the company at age seventeen. Robbie continued on to become the sous chef of one of the top private golf clubs in Michigan, The Bay Harbor Golf Club, and also competed at the national level of Skills USA against the nations best young culinarians.
After Robbie graduated high school he continued on to The Culinary Institute of America in Hyde Park, New York to receive his culinary training and bachelors degree in culinary business management. In addition being a student, Robbie was also the President of The Gourmet Society which is the largest and longest running student organization. As president, he lead the club to one of the most active times in its history exposing students to chefs like Lon Symensma, Paul Bertoli, and Tadashi Ono through demonstrations and open chef forums. During Robbie’s internship at the CIA, he trained at the Chatham Bars Inn in Cape Cod, MA, a five diamond resort, with visiting VIP chef Oscar Gonzales from the Ritz Carlton in Naples, Florida. Robbie was awarded with the Francis Roth Leadership Award and Jacob Rosenthal Leadership Award upon his graduation from the CIA and was a founding member of the deans council, as well as being a long standing Dean’s list member. Not only was Robbie a high achieving student, but also an aspiring entrepreneur. His first company provided highly trained staff to fine dining caterers and personal chef’s in the Hudson Valley Area.
At the conclusion of school, Robbie moved to Houston, Texas to marry his beautiful wife Samantha. Shortly after their marriage he opened the Sur La Table cooking school at the Houston City Centre as the Resident Chef and Culinary Manager. During his time at Sur La Table, Robbie sky rocketed the new program in its infancy to the number one program in the company in just over a year. Robbie organized events and taught personal cooking classes to executives from companies such as BP, Shell, Conocco Phillips, Exxon Mobil, Carlson, Thermador, Schlumberger, and Microsoft.
After Robbie successfully established the program at Sur La Table, he started to realize the need for more customized culinary events and education. He saw a need for a more hands on approach to food and this is when he and Samantha decided to start Savory Celebration, a private chef company focusing on cooking classes and corporate team building. The company was built on the foundation of bringing people together through food using education and entertainment. Now, Robbie and Samantha run the company together providing everything from full service personal cheffing to private cooking classes, intensive boot camps, and culinary education programs.
It has been Robbie’s dream to own his own company and provide the level of service he knows and loves. When he is not in the kitchen with his clients, Robbie enjoys painting, snowboarding, and playing squash. He also loves spending time with his wife Samantha and his Italian Greyhound Charlie.
For more information on Robbie Rensel and a full list of his work experience, recommendations, and awards please check out his LinkedIn profile.
Robbie Rensel is a graduate of The Culinary Institute of America in Hyde Park, New York. He is proud to hold an associates degree in the culinary arts and a bachelor's degree in culinary arts business management.
As far back as Samantha can remember food and cooking has been an intricate part of her life. At the age of three, she would wield a large chef’s knife and cook for her family. If nothing else her palate and love of food would make her become a chef. This passion eventually turned into her first job at a local Texan restaurant called Victor’s Delicatessen. This is where she solidified her love for food and cooking and decided to fulfill her dream of becoming a chef. With her love of food and her extensive self taught experience behind her, she headed off to The Culinary Institute of America in Hyde Park, New York for her formal education.
Samantha holds an associates degree in culinary arts and a bachelors in culinary business management. She graduated with prestige by being awarded the Jacob Rosenthal Leadership Award, which is given to one graduate who has demonstrated exponential leadership within the field, as well as made a significant contribution to the school and student body. She interned at the famous Biltmore Estate in North Carolina, where she worked with world class chefs and developed a diverse portfolio of restaurant experience. Samantha contributed greatly to her alma mater by developing a networking and career exploration program where she met with executives from major food companies including Frito Lay, Coca Cola and Brinker in order to explore alternative careers for CIA students.
After Samantha’s education she moved back to Houston, Texas to become the front of the house manager for Central Market. As she worked more with her customers who were requesting specialized and customized products and services, she decided to help fulfill this need of personalized chef services by starting her own personal chef company, Savory Celebration. From here, she focused on helping people live a better life through food. She focused on individuals who had dietary restrictions and needed special accommodations in regard to food.
In April of 2012, Samantha and husband Robbie Rensel decided to mesh their experience in private dining and education to form Savory Celebration LLC which is a private chef company focusing on cooking classes and corporate team building. The company was built on the foundation of bringing people together through food using education and entertainment. Now Samantha and Robbie run the company together providing everything from full service personal cheffing to private cooking classes, intensive boot camps and culinary education programs.
When Samantha is not in the kitchen whipping up delicious meals she loves to write her blog, which focuses on life balance, food and family. She also enjoys spending time with her husband and Italian Greyhound Charlie, as well as making gourmet handmade dog treats for all her beloved furry friends.
Samantha Rensel is a graduate of The Culinary Institute of America in Hyde Park, New York. She is proud to hold an associates degree in the culinary arts and a bachelor's degree in culinary arts business management.