As the Director of Foodservice for Kentucky State Parks, Bob Perry instituted a local foods purchasing program in 2004 for fresh produce, meats and dairy that received national press and accolades. He also pioneered “KY Proud” dinners at which all the foods served were produced within the state’s borders. At the University of Kentucky he has continued to advocate for and research local food production, processing, distribution and promotion including creating the KY Hamburger Alliance and the Whole Beef Carcass Food Value Chain for UK Dining Services. He teaches the capstone course Quantity Food Production to seniors in Hospitality Management and Dietetics majors in which the students operate a fifty seat restaurant twice weekly serving local foods and an Honors course “CSA Gastronomy: Our Local Food System”. He has scripted and appeared on the KET program KY Life several times and for years wrote and hosted the weekly Farmers Market Report on UK’s NPR station WUKY.
Bob holds an M.A. in Sociology with a concentration in Political Economy from the University of Louisville. He has worked as a professional chef and restaurateur for over twenty five years in a wide variety of restaurant and tourism operations. He is a past board member of Chefs Collaborative, the KY Tourism Council and the KY Restaurant Association.