Officers

JP Krause, Executive Chef & Interim Food Service Director at Children’s Hospital Colorado, shares his passion for food, service & quality with his staff. JP Krause started his career in the restaurant and hotel industry and brings the fresh and innovative ideas to healthcare food service. He currently oversees all aspects of Food Service including retail, catering, purchasing, nourishments & patient feeding operations. JP is a culinary leader in Colorado, and is the President Elect for the ACF Colorado Chef’s Association. His work with local agriculture groups & collaborating with local organizations has allowed him to take his knowledge and share it with the youth of tomorrow.

Chef Greg is a happy chef, he has been working in professional kitchens since he was 13 years old. He graduated from the Culinary Institute of America and is a Certified Executive Chef (CEC) from the American Culinary Federation and serves as the president of the Education and Apprentice Fund for the Colorado Chefs Association.

As a lifelong, professional chef he has worked in variety of industry sectors from and leadership roles as the executive chef of: luxury country clubs, fine-dining and up-scale restaurants, culinary education, 5-star hotels, gourmet off-site catering, business and industry accounts, brokering food, healthcare, high-end senior living, research and development, retail dining, sports and entertainment and convention centers.

Greg works with US Foods customers on creative inspiration for their food, recipe and menu development, profit and loss and culinary team training. His comprehensive business experience encompasses financial controls, budgeting, P&L’s, purchasing compliance, vendor product and team management.

Greg has practiced all major cuisines of the world and is proud to have cooked for 4 US Presidents and is passionate about sharing his knowledge.  Greg’s must eat list includes authentic Valentinian paella, skate wing with almonds and beurre blanc, foie gras terrine with pistachio, grapefruit and saffron and authentic handmade food from Mexico and Asia.

Dr. Scott Smith is the Department Chair of Foodservice Management Program and a Professor in The College of Hospitality Management at the Johnson & Wales University Denver Campus. He has more than twenty years of management and culinary experience in the foods industry, including: culinary and dining service, instruction, operations management, human resource development, quality improvement and development.

Scott earned his Ph.D. in Education and Human Resources Studies, with a focus in Community College Leadership at Colorado State University. He also has received an MBA degree from the University of Colorado at Denver, with a concentration in entrepreneurship. In addition, Scott is the chef owner of Chef Cool Enterprises, LLC which produces the Trail Magic BBQ sauce and spice product line. In his spare time, Scott volunteers for the Westminster, CO Open Space Project and works with several other organizations building and maintaining backcountry hiking trails.