About us

The future of cooking

With brick and mortar culinary schools closing their doors around the world, online learning is becoming the new industry standard for those seeking to learn foundational culinary technique. With high definition videos, world-class instructors, peer support and interactive assignments Rouxbe has set the bar as the new standard in culinary education since 2005. We train hundreds of thousands of cooks in 180 countries, and we are just getting started.

Rouxbe has created an exceptional culinary training tool that can reach aspiring chefs on a scale not previously thought possible.

Marcus Samuelsson

Student-centric mindset

With a team made up of former presidents, chief operating officers, school administrators and lead instructors of brick and mortar professional schools, serving our students is a way of life at Rouxbe. We are highly-focused on bringing you the best training available – and it is completely online. Whether you are a home cook, culinary student, professional chef, nutritionist or someone in between, we have something for you.

The story behind the name

In 2005, we set out to capture the curriculum of a professional culinary school, in high-definition video, and deliver it online to home and professional cooks across the world. Originally, we built a touch screen driven device (basically an iPad before it existed) and called it "Ruby". Ruby was your "in-kitchen friend" to guide you to cooking success and better health. Interestingly enough, few investors thought that anyone would buy a piece of hardware and then pay for content. Go figure! We dropped the hardware component and focused on developing premium instructional content that was available completely online and that's when Rouxbe was born. Sorry, Ruby. (Not really.)  

ROUX – [pronounced "roo"] is a transformative mixture used in classic cooking to turn a liquid into a soup or sauce. 

BE – to live or exist
Together, it's about transforming how you live.
INDIVIDUAL TRAINING
Educating home cooks, professional chefs, nutritionists, health coaches and everyone in between to become better cooks, or to help someone else to. 
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INDUSTRY GROUP TRAINING
Providing a world-class culinary training program for kitchen staff that meets the needs, schedule and budget of the client. Take your staff to the next level.
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HEALTH & WELLNESS PROFESSIONALS
Providing a cooking and nutrition course for healthcare professionals and corporations to offer patients or employees to transition to a healthier lifestyle. 
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Meet our dedicated team

Gary Apito
Chief Executive Officer
Peter Bonet
MSC Lead Chef Instructor
Patrick Britton
Director of Post Production, Broadcast & ML
Fran Costigan 
Director of Vegan Baking & Pastry Arts
Beth Dugan
MSC Instructional Developer
Ryan Falconer
MSC Logistics Instructor
Autumn Starr Gray
Vice President of Sales
DeAnn Herringshaw
Student Support Specialist 
Derwin Hill
MSC Logistics Instructor
Isis Kearney
Controller
Sandra Keelin
MSC Registered Dietician
Dan Marek
Director of Culinary & Development | MSC Technical Writer
Randall McNamara
Vice President of Government Affairs | MSC Program Manager
Lindsey Neidig
Chief Marketing Officer
Char Nolan
Chef Instructor
Shannon Nuckols
MSC Logistics Instructor
Adam O'Connor 
Chief Technology Officer
Ken Rubin
Chief Culinary Officer | MSC Alternate PM
Scott Samuel
Vice President of Culinary
Demetra Stamus
Director of Apprenticeships
Daniela Tovar
Director of Media Production
Andre Ward
MSC Food Service Instructor
Mitchell Watford
MSC Chef Instructor
Kevin White
MSC Food Service Instructor
Eric Wynkoop 
Director of Culinary Instruction | MSC Instructional Developer
Eryne Zerihun
Account Manager

Our founders

Joe Girard

Dawn Thomas

Our investors and advisors

Yves Potvin
Investor | Board Member
Lee Ann Daly 
Board Member
Stewart Butterfield
Investor | Advisor
Allison Gage
Board Member
Scott Staff
Business Development Advisor
Warren Carr
Investor | Production Advisor

Read our latest news.

Rouxbe Press