Upon graduating from the Florida Culinary Institute with an Associates of Science Degree in Culinary Arts, Jeff began a 28-year career encompassing hotel and airport food service, private club food service, and catering. In management positions as Executive Chef or Food and Beverage Director for various entities, Jeff garnered experience in budgeting, capital improvement planning, and employee training and retention, along with traditional culinary tasks such as concept planning and menu development.
For several years he owned and operated Marc Jeffries Catering, skillfully handling groups of up to 2,000. Jeff attended to all aspects of concept development, client relations, and event execution.
A decade spent at Fort Lauderdale’s Tower Club honed his management skills as he was responsible for all aspects of the operation. During his tenure there he was awarded ClubCorp’s Rising Star Award and its Superstar Award.