Chef Bob Moonswami poses with his daughter, Gabriela Moonswami.

The art of cooking is more than just preparing meals—it’s a blend of skill, creativity, and dedication. A great chef not only masters flavors and techniques but also shares their passion, inspiring others to appreciate the craft. Chef Bob Moonswami, Food Service & Hospitality Pathway Instructor at Savanna High School, is a perfect example of this, shaping young minds while serving up excellence in and out of the kitchen.

With a Bachelor of Science degree and a teaching credential in Food and Beverage Production from California State University, Long Beach, Chef Bob has built an impressive career in both fine dining and education. His commitment to culinary arts education has made a lasting impact on Savanna High School, where he has become a pillar of the community.

His colleagues speak highly of his influence. Principal of Savanna High School, Michael Pooley, describes him as the heart of the school, praising his ability to create an inclusive and welcoming space for all students. Whether mentoring students with disabilities, dedicating extra hours to support his classes, or leading his students in preparing meals for visiting dignitaries, Chef Bob consistently goes above and beyond.

Instructional Coach Andy Lee calls Chef Bob a “true treasure,” recognizing his kindness, adaptability, and leadership. He notes Chef Bob’s willingness to embrace new teaching strategies and his ability to balance being both a mentor and a friend to his students. Assistant Principal Israel Rubio echoes these sentiments, highlighting how Chef Bob seamlessly integrates academics, career training, and emotional support. Through the Savanna Capstone Program, he not only reinforces literacy skills but also prepares students for successful futures in food service and hospitality.

New Food Service & Hospitality team members Derek Resch and Jacquelyn Nabong also share their gratitude, crediting Chef Bob’s patience and generosity in sharing his expertise as essential to their own professional growth. His willingness to guide and support his peers makes him a mentor in every sense of the word.

But Chef Bob’s impact reaches beyond the classroom and kitchen. He creates a space where students feel valued, empowered, and motivated to push their own boundaries. Whether he’s teaching knife skills, guiding students in reflection, or simply providing a sense of belonging, his influence is undeniable.

Congratulations, Chef Bob, on this well-deserved recognition. Your dedication to your students, colleagues, and craft continues to make a difference every day!