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Jeffrey DiSanto has a diverse work experience in the culinary industry. Jeffrey started their career at P.F. Chang's China Bistro in 1998 as a Sous Chef and National Culinary Trainer, where they worked until 2001. Following this, they joined Restaurants Unlimited as a Sr. Executive Chef, a role they held for 15 years until 2016. Currently, they are the Director of Culinary Operations at Salad Collective.

From 1993 to 1995, Jeffrey DiSanto attended Johnson & Wales University, specializing in Culinary Arts and Hotel Restaurant Management.