John Poole is an experienced Regional Executive Chef with a strong background in the food and beverages industry. They have held leadership roles at organizations such as Big Ed Fat Fields and The Cheesecake Factory, where they managed day-to-day operations and developed talent within their teams. Currently, John serves as both an Executive Chef at Compass Group and a Regional Executive Chef at Morrison Healthcare, employing their skills in catering, food cost analysis, and labor control. John earned a degree in Food Service Management from the Rochester Institute of Technology and has associate degrees in Restaurant/Food Services Management and Culinary Arts from Schenectady County Community College.
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