John is a professional chef with over 28 years experience, continual education and certification
• Certified Executive Chef and Certified Culinary Administrator
• BSc, Hotel, Restaurant and Travel Administration, University of Massachusetts
• AS, Culinary Arts, Johnson & Wales University
• Worked in Chicago, Florida and Massachusetts,
• Worked Internationally in England and Switzerland
• Worked For Food For Thought, Four Seasons, Swissotels, Boston Market
• Member of the ACF Windy City Professional Culinarians (ACF)
• Member of the Research Chefs Association (RCA)
• Associate, Foodservice Consultants Society International (FCSI)
• Industry Advisory Board Member
• Educator at College of DuPage and Johnson & Wales University
• Participant in US Navy’s Adopt a Ship Program
• Member of Slow Foods
• WCPC Chef of the Year for 2007
• Decorated Culinary Competitor
• Participant at Iowa State Meat Laboratory Short Courses
John’s Competencies
John has extensive knowledge of culinary techniques, ethnic cuisines, food history which he applies to present day menus by using strong organizational skills, leadership, problem solving and the appropriate use of technology. His understanding of the culinary arts comes from experience in the following
• A la carte Dining
• Off-premise Catering
• Corporate Dining
• Conference Catering
• Hotel Foodservice
“I do not provide a textbook copy of someone else’s business. I think from the simple to the complex.