Jeff Perri

Jeff Perri is an experienced culinary professional and entrepreneur, currently operating as an entrepreneur since October 2021. Prior to this role, Jeff held positions at Mozzeria as both Restaurant Manager and Back of House Manager from July 2020 to October 2021. Jeff's extensive background includes roles such as Food Stylist and Caterer at Perri's from October 2015 to July 2020, Sous Chef at the National Aquarium in late 2015, and Culinary Production Supervisor at Johns Hopkins Hospital from December 2013 to September 2015. Additionally, Jeff served as Sous Chef at Terranea Resort and Chef at Big Mango Catering, among other culinary positions dating back to 2001. Jeff holds an Associate's degree in Culinary Arts from Scottsdale Culinary Institute of Le Cordon Bleu, complemented by a professional development experience at Cornell University in summer 2020.