Jeffrey Jew

Jeffrey was an Army brat, who was introduced to cooking by his father and grandfather early in life. He graduated first in his class at the Culinary Institute of America, and has worked as the Culinary Director of Abbey Road Overseas Program in Florence, Italy, Head Chef to the Embassy of Italy, trained under Chef Angela Hartnett at the Connaught Hotel in London, and worked as Chef de Cuisine at Marvin and Blackbyrd Restaurants in Washington, DC. He is now a personal chef, where he has the opportunity to use the influences from his travels to incorporate Asian, Moroccan, Ethiopian, Italian, French, and Spanish ingredients to his dishes.