Jeffrey DiSanto has a diverse work experience in the culinary industry. Jeffrey started their career at P.F. Chang's China Bistro in 1998 as a Sous Chef and National Culinary Trainer, where they worked until 2001. Following this, they joined Restaurants Unlimited as a Sr. Executive Chef, a role they held for 15 years until 2016. Currently, they are the Director of Culinary Operations at Salad Collective.
From 1993 to 1995, Jeffrey DiSanto attended Johnson & Wales University, specializing in Culinary Arts and Hotel Restaurant Management.
October, 2016 - present
Director Of Culinary Operations at WeCook Meals
Director Of Culinary Operations at Augusta National, Inc.
Director Of Culinary Operations at RiverWoods
Director Of Culinary Operations at Tupelo Honey
Director Of Culinary Operations at Cactus Club Cafe