Rob has spent over 15 years working in the restaurant industry, primarily in Minneapolis but including stints in San Francisco and now Phoenix. From flipping burgers as a teen at a local Dairy Queen to managing full service restaurants, his passion is for hospitality and service. He graduated from the Art Institutes International in Minneapolis with a B.S. in Culinary Management in 2013 and plans to be involved with restaurants for the rest of his career. His inspiration for developing the High & Rye concept comes from growing up on a hobby farm in the rural countryside of central Minnesota and studies of the culinary history of the United States. When he isn’t working you can usually find Rob enjoying the outdoors, out to eat with family and friends or reading a book – a glass of whiskey usually within reach.