Chef Jeff’s Story

I started professionally at the age of 16, working at Dayton's department store’s upscale kitchens. At 18, I joined my family’s business, Ted Cook’s 19th Hole BBQ. Working there, I discovered the passion and excitement of cooking and serving BBQ to people from all parts of the world.

I developed a deep love for cooking. The energy of the kitchen, the artistry of presentation, creating rich flavor profiles, the camaraderie of working with a team, and the way food brings people together became the driving forces in my career. At times, I would work in three different kitchens in a single day!

Although I graduated from the MCTC Culinary Arts Program, my most profound training came from my six years at Nicollet Island Inn, working under six Executive Chefs and thirteen Sous Chefs. After holding every line position, I was promoted to Banquet Chef. I later joined EHS Hospitality Group, where I became Executive Chef at two of their white-tablecloth restaurants. During that time, my passion expanded beyond the kitchen, focusing on training inner-city youth in Culinary Arts with an emphasis on life skills and leadership.

In 2004, I founded Chef Jeff Catering and began teaching Culinary Arts to teen parents in the Minneapolis school district. My vision was simple: to give non-profits, churches, and underserved communities access to an affordable, high-quality food experience, while also providing career development and second-chance opportunities for people in need.

Today, Chef Jeff Catering remains mission-driven. Even as a for-profit business, we value people and relationships over transactions. Our commitment to Giving Back is the heart of why we’re here.

Beyond the kitchen, I love sharing my story and the lessons I’ve learned. Over the years, I’ve had the privilege of speaking with youth, community organizations, and corporate teams about leadership, perseverance, and the power of food to bring people together. Whether it’s a cooking demo, a team-building experience, or a keynote, I bring the same energy and heart that drive my work in the kitchen.