Faces of Upper Crust: Bob Brush
Great food service happens through relationships—between chefs and students, between team members, between the communities we serve. In our “Faces of Upper Crust” series, we’re introducing you to the people who make those connections real. Today, meet Bob Brush, Regional Manager.
Bob Brush didn’t set out to become a chef. Like many of the best stories in this industry, his began simply: he loved cooking, and opportunities kept opening up.
“I kind of fell into it,” Bob admits. “I’ve always loved cooking and I initially started my career running a few sandwich and pizza shops. From that point, I segued my experience into managing two large restaurants in upstate New York. “
That foundation—built on years of hands-on experience across different food service environments—prepared him perfectly for his current role as Regional Manager at Upper Crust, where he’s spent the past four years building relationships and supporting our teams.
Why the Work Matters
Ask Bob what keeps him energized after years in the industry, and his answer comes immediately: the students.
“My favorite part of my current role is definitely interacting with all the students. They keep the job exciting and I’ve met a lot of great people over the years.”
It’s the kind of perspective that defines Upper Crust’s approach. We’re not just feeding people; we’re building communities around food. When a Regional Manager talks about students keeping the job exciting rather than making it challenging, that tells you something about culture.
Food Philosophy
While Bob navigates complex operations across multiple locations, his food preferences remain refreshingly straightforward:
– Steak preference? Skip the filet—give him a ribeye every time
– Dessert of choice? Chocolate mousse
– The food he can’t resist? Shellfish
– His culinary passion? Barbecue
Balance Beyond the Kitchen
When he’s not supporting teams or connecting with students, Bob seeks out two things that feed his soul: live music and fishing.
We believe people show up better for others when they feel fulfilled themselves. That’s why we value team members who understand the importance of recharging, who maintain lives and passions outside of work, who model the kind of balance we want for everyone in the Upper Crust family.
Leadership That Shows Up
Bob’s path from sandwich shops to regional management reflects the growth opportunities we create for talented team members who share our values.
The best leaders in food service aren’t the ones with the flashiest credentials—they’re the ones who genuinely care about the communities they serve, who find energy in student interactions rather than exhaustion, who understand that every meal matters because every person matters.
Bob Brush gets that. And we’re fortunate to have him on our team.
Building Something That Lasts
Upper Crust works because of people like Bob—professionals with real experience who bring both skill and heart to their roles. As we continue introducing you to our team throughout the year, you’ll see this pattern repeated: talented individuals who understand that great food service is fundamentally about caring for people.
Want to bring Upper Crust’s approach to your campus? Interested in joining a team that values both excellence and community? Connect with us to start the conversation.