Bio
Generated by
Topline AI
Louis Johns, renowned culinary expert and entrepreneur, has spent over two decades honing his craft as a chef, author, and TV host. As the owner of Chef Lou Products, he crafts signature recipes for smooth marinara and chunky marinara sauce, tomato bruschetta, and roasted pepper bruschetta, among others. His expertise extends to event planning and management, having hosted the popular Chef Lou Show for 12 years.
Johns' extensive experience in the culinary industry is complemented by his academic background in Hotel Management from Florida State University. He has also authored three cookbooks, "Italian Cuisine," "Don't Burn the Garlic," and "aL Dente: All About Pasta." His proficiency in advertising, marketing strategy, and public relations has helped him build a successful brand.
Based in Spring Hill, Florida, Louis Johns continues to share his passion for food and entertainment through his various ventures, solidifying his reputation as a versatile and accomplished professional in the culinary world.
Experience
-
-
Owner
-
Jan 2007 - Present
Produce Recipes for Smooth Marinara and Chunky Marinara Sauce, Tomato Bruschetta and Roasted Pepper Bruschetta, also Chef Lou's Ravioli's
-
-
-
-
Author, Chef, TV Host
-
Jan 1999 - Jan 2012
The wrong dates on in this file, look above
-
-
-
-
Author, Chef, TV Host
-
Jan 1989 - Jan 2012
Author of 3 Cookbooks, Italian Cuisine, Don't burn the Garlic, and aL Dente " All about Pasta,Host the Chef Lou Show for the past 12 years @ Wylntv 35
-
-
Education
-
1985 - 1991Florida State University - College of Business
Hotel Mangement, Doctor -
1960 - 1963Liberty High School, Bethlehem, Pa.
How to Play Football, Degree, Wrestling
Suggested Services
This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection
Industry Focus. “Food and Beverages”
Looking to Create a Custom Project?
Get Started
Need a custom project? We'll create a solution designed specifically for your project.
References
Social Profiles
Community
You need to have a working account to view this content.
Click here to join now