John Paul Khoury has been with US Foods since 2016, and has been a Certified Chef de Cuisine, with the American Culinary Federation, for over 30 years. He has worked for both the Hilton and Hyatt hotels, as well as a premium farm to table meat distributor in the San Francisco Bay area, as well as stints as an adjunct instructor at the Napa Valley Cooking School. He specializes in classical cuisine, food science, and modernist techniques with an emphasis in using these in not only fine dining but everyday settings. When asked what he does for fun, he often replies 'what I do for work'. Motto: "It's all Mise-en-Place". Devoted husband and father of three fantastic kids.