Jeremy Corson has extensive experience in the culinary and hospitality industry, currently serving as the Resident Director and Executive Chef at AVI Foodsystems since 2008, overseeing dining services, catering, and cycle menu development. Prior positions include General Manager and Chef, specializing in dining and catering services, and the role of Executive Banquet Chef at Marriott from 2003 to 2008, where Jeremy Corson was involved in weddings and ice carvings. Earlier, Jeremy Corson served as the Executive Chef at Oakwood Inn from 1996 to 2003, where culinary operations were initiated in a newly built facility. The culinary journey began at Stouffer Hotels/Resorts from 1989 to 1996 as a Specialty Restaurant Chef at PineIsle Resort. Jeremy Corson holds an Associate of Arts degree from Johnson & Wales University, earned between 1987 and 1989.
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