Ken DiGiorgio is an experienced hospitality industry professional with over 25 years in food services and culinary arts management. They have held significant roles such as Executive Chef/Owner at Montage Catering and currently serve as the Executive Chef for Catering at FSU. Ken's expertise encompasses various aspects of the industry, including marketing, menu planning, and cost control. They are certified by the National Restaurant Association in key areas including Hospitality Supervision and Food and Beverage Cost Control. Ken obtained an A.S. in Culinary Technology from Asheville-Buncombe Technical Community College.
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