Theron brings 30 years of leadership experience and expertise in the hospitality industry to the culinary operation of Kitchens for Good. Prior to joining Kitchens for Good, Theron designed, opened and operated food and beverage operations for hotels, casinos, and independent restaurant companies across the country. His hotel experience includes opening a 515 room triple “A” 4 diamond resort and raising the food service department revenue from 5 million to 38 million a year. Theron, a UCSD graduate, was excited to move back to San Diego after working all over the country for casinos and hotels.
At Kitchens for Good Theron oversees the kitchen operations, including being the chef instructor of Project Launch. Theron brings his prolific experience to the classroom in helping teach the student at Kitchens for Good the ins and outs of the culinary industry. Theron enjoys dining out and visiting the students in the restaurants and kitchens where they are now employed.