Jeffrey Coker got his start in the hospitality industry working in a small California Italian restaurant and eventually went on to attend culinary school at the California Culinary Academy in San Francisco. After graduating, Jeffrey worked at a number of locations around Los Angeles where he was employed as the Chef de Cuisine.
In 2000, he accepted a position as a Chef Instructor at the California School of Culinary Arts in Pasadena, CA (CSCA). He earned his bachelor’s degree in Hospitality Management from Sullivan University in 2000 and his master’s degree in Education from Azusa Pacific University in 2009.
During his time with Le Cordon Bleu in Los Angeles (formally CSCA) he worked in various positions including Lead Instructor, Department Chair, Dean of Culinary Arts, Executive Chef and Director of Education. Jeffrey is currently the Associate Dean for the Culinary Institute at Salt Lake Community College where he manages the Culinary Arts and Hospitality Management programs.
Jeffrey is an active member of the American Culinary Federation and is certified as a Culinary Educator and Chef de Cuisine. He is also actively involved in working with high school students and serves on the advisory board for Nutrition and Foods at Granite Technical Institute as well as serving as a mentor and judge for the Utah State ProStart organization through the Utah Restaurant Association.