John is an international executive chef with over 28 years of experience in the hospitality and restaurant industry. Throughout his career, he has led kitchens in 4- and 5-star hotels, fine dining restaurants, pizzerias, and beach clubs in Europe, Africa, the Middle East, and the United States. He has extensive experience in team management, menu development, food cost control, HACCP implementation, new restaurant openings, staff training, and comprehensive management of food service operations.
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