Academic Interests


    My 36 adventurous years in F&B industries began as a chef instructor for introductory culinary arts, breakfast cookery, and the cuisines of Asia. I expanded and augmented my experience through teaching and consulting, including projects with the CIA, RCA, and F&B industry clients. Synergizing these experiences and collaborating with respected colleagues, I actively develop innovative R&D methods; innovate digital F&B data management technology; continue to deliver culinary school and corporate instruction; and curate cross-continental relationships to expand culinary products and processes. Currently, I am facilitating research in the fields of culinary heritage; Culinology; ethnoculinology; digital food ontology; and related subjects. Here are highlights of my portfolio to date. Further information at


    Associates Degree in Culinary Arts; The Culinary Institute of America, New York; October 1991

    Bachelors Degree in Culinary Education;  Empire State University, New York; April 2002

    Graduate Student @ Boston University; seeking MA in Gastronomy; scheduled to complete 2025

    Other Publications

    Books: Southeast Asian Flavors;Easy Thai Cooking

    Peer Reviewed Papers

    Naravane, T., Danhi, R., Lange, M. (2019). Digitization of Culinary Knowledge in Recipes Using Ontologies and Applications in the Digital Kitchen.  Presented at DECOR 2019 conference.


    Huynh, H. L., Danhi, R., & Yan, S. W. (2015). Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties. Journal of Food Science, 81(1), S150–S155.

    Blog Posts


      Research Chefs Association

      Robert Danhi

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