Robert “Miles” Huff joined the faculty of the Culinary Institute in 2004 as a chef instructor. His experience in food service operations includes culinary positions in industry and education. As part of his United States Air Force military expertise over twenty-five years, he served as restaurant manager, executive chef, and personal chef in positions that included officers' clubs and serving high ranking officers. In his role as a culinary educator in South Carolina and New York, he taught culinary arts to high school students, taking them to state and national competitions. Additionally, Chef Huff served on the faculty of Johnson & Wales at its Charleston campus. At the Culinary Institute of Charleston, he works with high school culinary programs across the state and Family and Consumer Science competitions (FCCLA) and Skills USA/ VICA. Chef Huff’s credentials include an associates degree from Johnson & Wales in Culinary Arts, a bachelors of science degree in work force education and development from Southern Illinois University, and a masters degree in management from Southern Wesleyan. He is a Certified Culinary Educator (CCE) according to standards achieved through the Educational Institute of the American Culinary Federation.