Chef J Brings You the Chicago
Food and Beverage Scene

Originally a professional “restaurant” chef; Chef J now writes a - syndicated - weekly newspaper column on food and fitness in Chicago. As an adjunct professor, he also teaches Culinary Innovation and New Product Development at prestigious Kendall College in Chicago.

Chef J, Chicago, Chicago Chef, Chicago food

J. is the President of the Chicago Research Chefs LLC and President – Emeritus of the Chicago Nutrition Association. The chef has worked in many of the world’s top cities. During his career he has worked with Julia Childs, Jacques Pepin, Emeril Lagasse, Rick Bayless and Homaro Cantu. He is the winner of the prestigious RCA 2002 President’s Award for outstanding contributions to Culinology and was again named co-winner in 2003.

The chef grew up in a family of professional chefs, restaurateurs, and bakers. Most recently J helped found – and sits on the board of - a new chapter of the American Culinary Federation, the Windy City Chefs. Recently he has been inducted into the Chaine des Rotisseurs – formed in Paris in the year 1248 – the Chaine is the world’s oldest and most prestigious culinary society.

A graduate of Johnson & Wales University and numerous military and trade schools, the chef is a recognized expert in culinary art, new product development, both bakery and food science.

He completed classes at AIB, in Manhattan, Kansas in 1984. Currently J is finishing his MBA with Walden University. After more than 30 successful years working as a culinary professional he is an internationally recognized Food Product Developer, Culinary Trend Expert and Food Writer.

“Chef J.” now lives in the heart of Chicago’s Gold Coast and is very active and well connected in touch in the Chicago culinary scene. http://www.linkedin.com/in/chefj

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