As a Certified Executive Chef, Jeff brings more than 20 years of experience in every facet of the restaurant and nightclub industry, from concept development to operations, culinary leadership to education.
As a chef, Jeff has operated in every level of the service scale, from high-end fine dining (with the likes of Chef Joachim Splichal of the Patina group and Chef John Sedlar, the father of Modern Southwest Cuisine), to large scale event catering and his family's chain of fast/casual pizza restaurants. As the Corporate Chef of the Award-Winning World-Famous Keyclub on the Sunset Strip in Los Angeles, he was an integral member of the team who designed, opened and operated live music venues and Ultra Lounges with dancing and fine dining in both Southern California and Las Vegas.
Keyclub, winner of The Los Angeles "Best of" awards many times over, was the place to go for A-List live music, dance club promotions and fine dining for more than a decade. The venues covered multiple styles of food and service as well as staging private events for up to 1,200 guests.
As a culinary educator, he has taught every culinary lab course offered by Le Cordon Bleu and The International School of Culinary Arts at The Art Institute and consulted and contributed to the national curriculum development for both culinary institutions.