Robert Gallicano
Personally speaking for most of my life I have been enthusiastic about restaurants, gastronomy, basically anything and everything related to food and beverage and for the last 21 years at the Hotelschool – sharing my enthusiasm with students and colleagues. I thrive off the trends and developments in the industry, their unpredictability and the unceasing innovation especially regarding our future. I loved having my own restaurant, Gallo’s Restaurant and Bar in Mombasa, Kenya and I miss it - waking up every day and knowing that I was really feeding people and making them happy and hoping that the guests would remember the experience for a long time. Up until maybe only a few years ago, food and its future were only important to, maybe, a small group of people. Not everyone cared about consuming the information as well as the food. That seems to be changing and I am extremely excited to explore and share the Future of Food with students, my amazing colleagues and of course industry at large.