Troy Beeson is the Executive Sous Chef of VIP Catering at Stanford University. They began their culinary career at the Professional Culinary Institute, earning an Associate of Science in Culinary Arts. Over the years, Troy has worked in various prestigious establishments, including roles as Executive Sous Chef at McCalls Catering & Events and as Morning Manager at Gary Danko. With extensive experience in kitchen management, menu development, and staff training, they have demonstrated a commitment to culinary excellence throughout their career.
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