John M. Chef, F&B Executive

Sausalito, California


22 year career as chef-instructor at California Culinary Academy/Le Cordon Bleu North America

8 years owner/exec chef at John Meidinger Catering South Beach Yacht Club in San Francisco

10 years executive corporate chef of Tides Wharf and Inn at the Tides Bodega Bay, CA

14 years executive chef at Creative Catering in Marin County CA increasing gross profit by 14%

4 years directing food service at Sacred Heart Cathedral Prep in San Francisco, an upscale high school that with menu development increased EBIT by 4%

2 years as Food and Drug Inspector for state of California specializing in restaurant inspections

I’m happy to provide guidance and additional expertise in the following areas:  Menu development, Food Safety and Sanitation, Equipment (purchasing, maintenance, operation), Food costing and menu pricing, Preparing business plans and forecasting profit and losses, Demographic studies, Setting up ordering systems including par stock and inventory control, Local low cost marketing techniques, Vegan and therapeutic menus, and Product foraging for farm to table ideas.