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Justin Jones is an accomplished executive chef with a comprehensive background in culinary operations and management. Since August 2013, Justin has been leading all operations at College Chefs, LLC, overseeing menu development, execution, ordering, scheduling, and budgeting. Previously, from February 2012 to August 2013, Justin served as the executive chef at The Sanctuary on Penn, specializing in wedding cuisine and managing hiring, inventory, and menu design. Prior experience includes a role as executive chef at Broad Ripple Steakhouse from August 2010 to February 2012, where responsibilities encompassed ordering, menus, management, and customer service. Justin holds a high school diploma from Noblesville High School, obtained in 1992, and furthered education at Indiana University Indianapolis from 1997 to 1999.