World Photo by Lou Sennick Chef Robert Gregson talks briefly before the start of a session of training for restaurant workers Wedneday afternoon at the Oregon Coast Culinary Institute.

In a surprise announcement Friday morning, Southwestern Oregon Community College announced the departure of Chef Robert Gregson, head of the college's new Oregon Coast Culinary Institute.

In a press release, the college indicated Gregson had resigned “for personal reasons.” The college didn't explain Gregson's reasons for resignation, and he was unavailable for comment.

Gregson, a 35-year veteran with culinary experience in Europe and the United States, has been at the helm of the Culinary Institute since its planning stages. Last fall, thousands of area residents flocked to the new facility for a grand opening and open house.

A tireless and exuberant advocate of the new culinary facility, Gregson just last month was presented with the “Positivity Award” by the Bay Area Chamber of Commerce, for his enthusiastic leadership at the institute.

Southwestern's President Judith Hansen said she was very surprised at Gregson's resignation and added that the administration's first concern is the students.

“We will be providing grief counseling to those students who are feeling the loss,” Hansen said, adding she knew the students were saddened by Gregson's departure. “I do understand they lost a friend when Bob resigned.”

Officially Gregson's last day will be April 6, but the well-liked director will use his vacation time through the rest of the term and will not be teaching classes or be available to students, Hansen said.

She said students had asked her what the college planned to do about replacing Gregson, “and I told them we would do what we do every time we lose a valuable employee: begin immediately to find someone to fill those very important shoes.”

Southwestern officials held a meeting late Friday afternoon to allow students to air their concerns and consult with the administration about Gregson's resignation. Though some of the meeting was closed to media, it was obvious from raised voices and tearful exchanges that Gregson's sudden departure had caused significant distress to the institute students.

“In a program such as the Oregon Coast Culinary Institute, in which there is a cohort experience and the students work together on a daily basis throughout the entire year, they develop strong relationships with the faculty and the director, so it's no surprise that students would be upset,” said Mike Gaudette, dean of institutional advancement.

A visibly shaken Hansen addressed the students at the meeting, dispelling rumors and spending more than an hour listening to concerns. The mood was somber, with students tearing up as they read aloud from a prepared statement from Gregson.

Gregson's statement encouraged students to remember the reasons they enrolled in the program, respect the other chefs, and complete what they had started. “I will always be with you in spirit. We are a fellowship of chefs ... make me proud of your accomplishments. God bless you all and keep me in your hearts.”

Although Southwestern officials made themselves available to students, there was some hostility between the factions of students at the institute. Frustration was also directed at the college administration.

“I don't think they are handling it,” Danielle Hellier, a student of the institute, said. “I would like to think they would do something to keep him here, but they're not doing anything.”

Hellier said she had already heard of three students who were considering leaving the program due to Gregson's loss. An attitude she understood, she said, because of the way Gregson inspired the students.

“I don't think they're going to find anyone like Gregson. He meant a lot,” she said.

Hansen said she was concerned by students who were talking about leaving the program, and encouraged them to pause and reconsider.

“I wish they would listen to the words of chef Gregson, as they go through the weekend,” Hansen added. “They are almost halfway through a program, and it would be to their own detriment not to complete it.”

Hansen said she was deeply concerned about the success of the culinary program and the students, and assured students that Gregson's influence had not left the Southwestern community. She added that the search for a new director would begin immediately and that students would be involved in the interview process.

It was obvious however, that Gregson is irreplaceable.

“He's done an outstanding job over the past four years, bringing an idea to fruition, developing the curriculum and creating a positive rep for the culinary institute, in the community and regionally,” Gaudette said.

Counselors will be available at the school Monday, and Dr. Patty Scott, dean of students, will be back on campus following her trip to Salem, Hansen added.

According to Gaudette, the search for a new director could take three to four months to screen applicants and conduct interviews.

Hansen said the administration planned on having a new director by June 1.

“We're going to move as quickly as possible to find someone to help the culinary institute to help and grow,” Gaudette said.

- Staff writer Hallie Winchell can be reached by calling 269-1222 ext. 235, or at hwinchell@theworldlink.com