Bob Sulick has been involved with the food service industry since he was 13 years old…as a dishwasher at a locally famous “Willie’s Steakhouse” in Manchester Connecticut. Since that time Bob has received a Bachelor’s degree from the College of Wooster in Wooster, Ohio and then graduated in 1982 from the Culinary Institute of America in Hyde Park New York.
Bob's career has included a wide variety of stops and career changes. He was part of the team at Cavey’s Restaurant in Connecticut which in 1982 received the first three star review ever awarded by Mimi Sheridan for a restaurant outside the NYC metropolitan area, he then was a founding member of the Connecticut Culinary Institute where he as The Vice President of Education and General Manager. In 1991 he joined the Health Care division of Marriott Management Services as corporate executive chef and only recently retired from that organization which merged with Sodexo North America in 1998. Bob’s role at Sodexo encompassed many areas of expertise, he primarily was the National Director for Procurement Support, managing the market basket competitiveness for the organization, overseeing strategic positioning against major Group Purchasing Organizations and was responsible for driving compliance to compliant vendors and manufacturers. He also was a key player in the roll out of Sodexo’s software ordering platforms (when that was brand new many years ago!).
In 1998, for about one year, Bob left Sodexo and was the General Manager for Carla’s Pasta, one of the largest independent and privately owned pasta manufacturers in the world. Bob also founded and owns Mulberry Street restaurants in Manchester Connecticut with his wife and family. Mulberry Street recently celebrated its fifteenth anniversary and continues today as a vibrant and important local business with over 40 employees. It prides itself on locally sources food all made from scratch as well as a recently initiated cooking program for hobbyist and professional cooks alike.
Bob is an fan of the restaurant business especially ethnic and local places. He is a frequent guest on Better Connecticut in Hartford where he presents his spin on popular favorites along with his wife Danita who is also an outstanding chef. Bob’s son Colin follows in the family tradition and is the sous chef at Artisan Restaurant at the Delmarva Hotel in West Hartford CT. His daughter Kate owns a social media company and his youngest Molly has a degree in hospitality and works at Mulberry Street. Bob’s grandson Grayson is three years old and already beginning to cook.