Mike Bulger, Executive Director

Mike Bulger has spent over a decade leading programs and initiatives in Rochester’s nonprofit sector. His many accomplishments include directing the Healthi Kids Coalition, founding the Rochester Food Policy Council, and serving as an advisor for numerous city and county planning efforts. Mike holds a Master’s in Food Studies from New York University. In addition to policy and systems advocacy, Mike’s professional experience covers a wide range of food-focused positions, from restaurant kitchens to launching a hospital’s food as medicine program and teaching kitchen.

Kevin Toole, Director of Culinary Operations

Father of five, grandfather of six. Born and raised in Rochester, Kevin began cooking at Price's Seafood at age of 15. Although never attending culinary school, Kevin was recognized as the 2015 Chef of The Year by The American Culinary Federation and Rochester Professional Chef's. Kevin holds a Bachelor’s degree in Business Administration and has over 40 years in the food service community here in Rochester including 15 years in senior living.

Food, dining, parties, special events, and anything that brings friends and family together around a dinner table is what keeps me driven!

The Commissary holds a very special place in my heart especially due to the location. I've always been a huge supporter of downtown Rochester and having the ability to shape its future by way of food entrepreneurship is amazing to me! 

Hannah Robbins, Manager of Community and Member Engagement

As the Manager of Community & Member Engagement at The Commissary, Hannah works to support our members and connect them to the incredible resources, people, and events in the greater Rochester community.

Hannah holds a Bachelor of Arts in Communication from the State University of New York at Geneseo, and has loved working with small business owners throughout her college and professional career. Her dedication to empowering food entrepreneurs and building strong, supportive communities underscores her career trajectory and personal interests alike.

Her commitment to the food industry goes beyond her professional roles; she loves exploring food history, experimenting in the kitchen, learning about cultures through culinary traditions, and is an avid collector of cookbooks. When she’s not at work or in the kitchen, you can find Hannah going for a run, strolling through a farmers market, trying a new restaurant, or spending time with her family in the Finger Lakes.