Robert J. Mancuso, Certified Master Chef, is currently the Executive Chef of the Bohemian Club in San Francisco, Calif. Founded in 1872, the Bohemian Club operates two locations – a traditional city club and the Bohemian Grove.
A Pennsylvania native, Mancuso brings a wealth of culinary knowledge and skills to the club, having worked for prominent country clubs, restaurants and hotels in the United States, and being the recipient of numerous national and international culinary awards. A high honors graduate of the Culinary Institute of America in Hyde Park, New York in 1990, Mancuso earned an associate’s degree in culinary arts, and certificates in sanitation, food service management, and nutrition.
Mancuso’s impressive career began when he personally cooked all private events at The Salish Lodge in Seattle, Washington, where he apprenticed under world-class Master Chef, David Kellaway, CMC. He was later Executive Chef at Timber Hearth Grille, located at the premier Cordillera Resort in Vail, Colorado. He also worked as Executive Chef for the June Creek Grille at the Sonnenalp Golf Club in Vail, Colorado, and as Executive Chef at Colorado’s premier French establishment the Normandy Restaurant in Denver. In 1998 Chef Mancuso joined Bert Cutino at the world famous Sardine Factory restaurant in Monterey California where he presided over successful operations for eight years.
His outstanding talents warranted membership in the 1996 Culinary Olympic Team USA, which represents 25,000 chefs from the American Culinary Federation and currently 72 countries from the World Association of Cooks Society. Membership on the team afforded Mancuso the opportunity to pursue international studies and participate in culinary competitions in Brazil, England, and Germany. Additional personal honors include 13 gold medals in national and international competitions. He has also been honored by The Les Toques Blanches, an honor society of chefs in the United States, which is affiliated with France.
In April of 2003, Mancuso received his Certified Executive Chef certification. This prestigious award is certified by The American Culinary Federation for having achieved a high level of professional training and expertise.
In October 2010, Mancuso successfully completed eight days of testing to earn the designation of Certified Master Chef. He is now one of 67 Certified Master Chefs in the country. As stated by the American Culinary Federation: The CMC designation is the highest level of certification a chef can receive. It represents the pinnacle of professionalism and skill.
Prior to his time at the Bohemian Club, Mancuso served ten years as Executive Chef of The Country Club in Chestnut Hill, Mass.
Mancuso has been involved with many charities including Meals on Wheels and has been a featured chef for Leon and Sylvia Panetta’s Annual Evening to Honor Lives in Public Service, to raise funds for their School of Public Policy. He has done television and live demonstrations for many other organizations and has mentored many students in the culinary field.
The Bohemian Club is proud to include Chef Mancuso, CMC as an esteemed member of its management team and as a mentor to all of our culinary department staff.