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Jeff McInnis
Learning the restaurant business from the ground up has proven positive for Jeff McInnis' success as a chef and leader. His interest in culinary arts began early in his childhood, but it wasn't until Jeff was 16 years old that he pursued his passion for cooking working as a dishwasher at a Four Star restaurant in his hometown in the Northern Panhandle of Florida.

After receiving a formal education and degree from Johnson and Wales in Charleston, South Carolina, Jeff spent several years experiencing an impressive variety of culinary environments and served in nearly every capacity of the restaurant industry to perfect his craft and develop a better appreciation of presentation, taste and guest service.

Jeff embarked on his professional career working as a Sous Chef at Atlanticville Restaurant and Café outside of Charleston on Sullivan Island. After further developing his culinary skills with stops throughout the Caribbean in St. Johns, Virgin Island the Bahamas, Jeff accepted a position as a Sous Chef in San Francisco at Azie, an upscale Asian Fusion restaurant where he learned how to maximize flavors and a new style of cooking. Jeff continued his culinary education working as a Sous Chef at a Five Star Resort in Virginia, The Orient Express, where he expanded his knowledge on French and American Cuisine.

Returning to his native Florida, Jeff had the privilege of working directly under famed Chef Norman Van Aken, a world renowned author and Culinary Icon known for his Floridian Flavors.

Jeff then joined The Ritz-Carlton, South Beach culinary team working in the Garde Manger Kitchen. It wasn't long before he was promoted to the Chef de Cuisine of The DiLido Beach Club, where he incorporates local organic ingredients into to the Southern Mediterranean and Middle Eastern cuisine to create remarkable dishes that continuously impress and delight guests.

Read TravelsinTaste.com's exclusive interview with Chef McInnis. Can't wait to taste Chef McInnis' superlative cuisine, here's a recipe to try at home.

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