I started professionally at the age of 16, working at Dayton's department stores upscale kitchens. At the age of 18 I started working in my family's business, Ted Cooks 19th Hole BBQ. Working there I found the passion and excitement of cooking and serving BBQ to people from all parts of the world.

I developed a deep love for cooking.  The vibe and energy in the kitchen, the artistry of presentation, creating rich flavor profiles, the camaraderie of working on a team and the way food brings people together were the driving factors to pursue a professional career in cooking. At times I would work in three different kitchens or restaurants in a day!

Although I graduated from the MCTC Culinary Arts Program, my best and most profound training came from my 6 years at Nicollet Island Inn, working under 6 Executive Chefs and 13 Sous Chefs.  After working every line position, I was promoted to Banquet Chef. I moved on to work with EHS Hospitality Group, where I became Executive Chef at two of their white table cloth restaurants. During this transitional time my passion and heart grew to train inner city youth Culinary Arts, with an emphasis on life skills and leadership.

I founded Chef Jeff Catering in 2004, and also began teaching Culinary Arts to teen parents in the Minneapolis School district. Chef Jeff Catering was started as a way for non-profits, primarily churches, and those in the inner city to have an affordable high-level food service experience. It was equally important for me to provide a platform to offer career development, training and employment to people in need and to those who needed a second chance. 

We are mission driven, even though we are for profit. We value people and our relationships with them over transactions. That is shown through our reviews and also seen in our company's commitment to Giving Back which is the heart and drive of why we are here.