Meet Chef Bennett
Robert Bennett joined Classic Cake in December 2005 as Executive Chef. In this role, Robert is the creative driving force behind the company’s product offerings and introduces unique, customized desserts and confections to the commercial market. Robert’s oversight also involves the daily operations of the bakery, and he is responsible for ensuring the company’s high quality product and service standards.
Robert Bennett has shared his culinary passion through work as a creative chef, teacher and owner. Upon graduation from the New England Culinary Institute (NECI), Robert began his career as an Executive Pastry Instructor at his alma mater. He was catapulted quickly into the worldwide media in January 1985 for being appointed the Honored Pastry Chef for President Ronald Reagan’s second Inauguration, leading a small team of NECI students to prepared a cake for 44,000 guests. Robert moved on to the position of Executive Pastry Chef/Consultant at the Jumby Bay Resort in Antigua, West Indies before coming to Philadelphia, Pennsylvania in 1987 where he was hired as Head Pastry Chef at Le Bec-Fin. He proudly worked under the guidance of famed Chef Georges Perrier for more than a decade. In 2001, Robert stepped out on his own and opened Miel Patisserie, a chic boutique-style pastry shop in Cherry Hill, New Jersey and Center City, Philadelphia.