trained at the Culinary Institute of America, Hyde Park, New York and graduated in 1991. He became
HACCP certified at Ohio State University in 2011 and Seafood HACCCP certified in
2013. Alan’s experience in restaurants and restaurant management is vast.
He served as Executive Chef for Ohio Valley Teen Challenge for 8 years
where he responsible for serving 600-700 meals per day. During this time, Alan
also managed a Catering Services business on weekends to serve commercial
clients and private events catering throughout the year.