Billy Krupp is an Executive Chef of Culinary Operations at Stanford University, where they have applied over 25 years of hands-on experience in the food and beverage industry. Prior to this role, they served as a Senior Research and Development Chef at The Culinary Edge from 2011 to 2016, focusing on innovative culinary solutions. Currently, Billy is also pursuing education at the California Culinary Academy in San Francisco. Their expertise lies in delivering sales, recipe formulation, product development, and menu optimization.
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