Jeffrey Quasha, CEC, CCA, AAC, is currently the Vice President of Culinary Touch Point Support Services, having held various prominent culinary positions. From 2015 to 2021, they served as the Senior Director of Culinary Innovation at Morrison Healthcare, overseeing recipe and concept development for numerous hospitals. They have also worked as a Culinary Instructor at the University of South Carolina and held executive chef roles at various prestigious hotels and culinary organizations, including Sodexo and Peabody Hotel Group. Quasha led the Compass Global Culinary Sustainability Forum, representing 200,000 chefs globally. They earned an AOS in Culinary Arts from Florida Culinary.
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