Francisco Robert earned his MBA from Tulane’s Freeman School of Business with a concentration in Strategic Management and Global Business, and a BA from the University of Virginia where he majored in Economics. He also holds a degree in the Culinary Arts from the Culinary Institute of America. Francisco has extensive restaurant consulting experience, most recently starting Dinner Lab in New Orleans. He also worked with a Boston-based software company where he developed a modern dining facility that incorporated attributes of a 5-star dining experience with the cost constraints of a corporate dinning environment. Francisco has opened a restaurant in Vietnam, and has worked at several 3 Michelin Star restaurants around the globe. He is working with Tamara and Thaddaeus Prosper of Sheaux Fresh.