- About Us
After earning degrees from Cornell’s School of Hotel Administration and The Culinary Institute of America, Jeff worked for Batali and Bastianich Hospitality Group where he opened restaurants in New York, Singapore, and Hong Kong. Jeff then moved to San Francisco to work as Chef de Cuisine of Cotogna where he furthered his knowledge of regional Italian cooking and gained intimate knowledge of Northern California’s finest markets, farms and products.
Managing chef-driven restaurants left Jeff yearning for a grander, business-driven perspective of the restaurant industry. It’s this reason that he began working at The Culinary Edge. At The Culinary Edge, Jeff leads projects in the kitchen while also supporting strategic deliverables, lending his culinary expertise and deep knowledge of restaurant operations.
What would you have for your last meal?
Pastrami on rye with mustard and chopped liver from Ben’s Best Kosher Delicatessen in Rego Park, NY. Also a celery soda to go with. And if it’s truly my last meal I’d also take one spoon and the entire freezer’s worth of gelato from Pizzeria and Osteria Mozza in Los Angeles.
Tell us about your favorite childhood food memory.
Bagels on a Sunday morning with all the things a kid normally wouldn’t eat — sardines from a can, herring in cream, smoked salmon and whitefish.
What is your guilty pleasure?
Dark chocolate and a big glass of whole milk from Saint Benoit Creamy. Putting the cream-on-top from the entire bottle of milk into one glass definitely counts as a guilty pleasure.