“Please except my sincere congratulations on being selected Chef of the Year by the Chefs de Cuisine ACF Los Angeles. We are proud to have you on our team.
Jonathon M. Tish
President Loews Hotels

Professional Experience

Director of Food/Beverage: Executive Chef: Consultant: Executive Committee:

For Deluxe Hotels; Resort properties; Restaurants; Private Clubs; Cruise Lines; Resume reflects leadership and excellence in Four and Five-Star establishments across the United States, Canada and Mexico.

JDC & Company October 1996 to Present, Owner & President 

National hospitality firm providing industry training, consulting, design, and distribution services.

Art Institutes Of California San Diego

International Culinary School, February 2004 to October 2012 
Teacher: Hospitality, Food and Beverage, Culinary Arts program for 650 students

  • Awarded Faculty of the Quarter Winter 2010
  • Mentor to new faculty - Team Leader
  • Chairman Faculty Development Committee
  • New Student Open House Facilitator
  • Author of pertinent curriculum, teaching methods, standards
  • High Student Achievement and IDEA Satisfaction Scores:
  • Instructed 18 different classes in Curriculum

The Mission Inn Hotel & Spa, March 1993 to November 1996 
Director Food Beverage/Executive Chef

Riverside, CA

Managed a staff of 110 in a 240 room, Mobil Four-Star hotel

  • Was responsible for $10m in food and beverage revenue; three restaurants: 120 seat all-purpose, 80 seat fine dining, 110 seat specialty dining
  • Managed $12m contract food and beverage concessions 
    Riverside Convention Center and U.C. Riverside – three campuses
  • Produced 31% food cost, 11.2% labor cost and 29% food and beverage profit

Loews Santa Monica Beach Hotel April, 1989 to October 1993 
Executive Chef

Santa Monica, CA

  • Opened a 350 room, Mobil Four-Star hotel, managed a staff of 46
  • Two restaurants: 200 seat all-purpose, 82 seat fine dining
  • 29% food cost, 11% labor cost, 27% food and beverage profit

Carlton Hotel June, 1988 to March 1989 
Executive Chef

Washington, D.C.

  • Re opened 200 room, Five-Star hotel, managed a staff of 34

Rancho La Puerto/Golden Door Spa, June 1986 to June 1988 
Director Food Beverage/Executive Chef

Tecate, MX, Escondido CA Managed a staff of 100

FOUR SEASONS HOTELS, July 1979 to June 1986

Joe Cochran, CEC, National Hospitality Industry Consultant

Executive Chef
June 1984 to June 1986 
Los Colinas, Dallas, TX,

Executive Chef
February 1983 to June 1984 
San Antonio, TX

Executive Sous Chef
January 1982 to January 1983 
Houston, TX

Sous Chef
June 1982 to August 1982 
Seattle WA

Sous Chef
July 1979 to January 1982 
Washington, D.C.

Awards & Honors: It was at Four Seasons that Chef Cochran earned the distinction of being the youngest Executive Chef, at the age of 27. He was also the first American chef in the Four Seasons Hotel Group. Since then, he has received considerable recognition for his pioneering of regional American and Spa Cuisine.

Highlights and Honors:

  • 1980 KABC Food Show, Onion Soup Recipe Washington D.C.
  • 1981 Gold Medal Grand Prize for Grand Buffet Four Seasons Team ACF
  • 1983 Original Recipe for “Gooey Duck Soup” voted the Best Soup in San Antonio, Tx
  • 1984 Best Margarita in San Antonio’s “Taste of the Town Fiesta Week”.
  • 1985 Best Caesar Salad Dressing San Antonio Magazine
  • 1990 Brotherhood Knights of the Vine’s Award for Outstanding Achievement
  • 1990 President’s Recognition Award Chefs des Cuisine Association of California
  • 1990 Excellence Award, Les Toques Blanche Int.
  • 1991 Chef of the Year, Los Angeles Chapter, A.C.F.
  • 1992 President’s Award, Les Toques Blanches, Los Angeles Chapter
  • 1993 Career Achievement Award Les Toques Blanches Int.
  • 1996 Chef of the Year, Les Toques Blanches, Los Angeles Chapter