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Thomas Johnson, Partner

tomj@jdpinc.com         

651.203.2462

Tom Johnson’s  is a food Safety Technology and HACCP expert.  He has over 30 years of involvement with codes and standards development organizations including the Conference for Food Protection (CFP) the NSF Joint Committee for Food Equipment, Various UL STP's,  ASHRAE SPC's and technical committee's.  He has been and active and regular participant in IMC and UMC code revision committee's since 1993 and is a subject matter expert witness and appellants representative.  Tom has never lost an appeal to overcome denials from various demonstrative department whether at the local or state ;even, or the federal level.   Because code criteria is based on the past, it is likely that certain jurisdiction will question plans submitted using Evolved Kitchens methods and means,  Fear not.  Few projects ever get to the appeal phase as Tom is quite adept at educating AHJ's by demonstrating to them the manner in which our designs really do comply with their adopted rules and their intent.   This includes food, mechanical, fire and also special codes such as HHS CMS requirements (NFPA 101, etc). Tom has unequaled knowledge in the field of ventless kitchen regulation and code. He cut his teeth on training AHJ's in classrooms, in debates and in boards of appeal and review in almost every state and jurisdiction in the U.S.  In order ensure approval at an appeals board, he initiates direct communication with the projects HVAC engineers, contractors and/or architect.  By discussing with them our purpose built facility and its matching mechanical system requirements with appropriate documentation in construction submittal documents, Tom dramatically improves the likely hood of getting an approval on the first pass.

 

Chef "Andy" Revella is a black hat master chef that Ted Turner calls the "greenest chef in America." Andy is a master at creating fresh and nutritious foods, with minimal waste using safer, more sustainable methods. Andy is an expert at working closely with the client to adapting menus/recipes to our Evolved Kitchens platforms. Chef Andy has a storied career beginning at a very young age as a chef in Europe.  Born in Italy and raised in Brooklyn, in his twenties Andy was executive Chef for Lakes Gaming, Grand Casino's, then off to Las Vegas to be Exec Chef at the Stratosphere Casio.  he was hired away by Harrahs and was their global Exec Chef for (6)years.  Chef Andy tied in with the founders of Rain Forest Cafe and developed all of the menu's for their ground breaking concept at the very first restaurant at the Mall of America. From there he became an owner at Bennigans helping to grow the chain to over 280 restaurants.  A master of food science and culinary practice, Chef Andy is extremely creative and a natural educator. 

Chef "Andy" Revella is a black hat master chef that Ted Turner calls the "greenest chef in America." Andy is a master at creating fresh and nutritious foods, with minimal waste using safer, more sustainable methods. Andy is an expert at working closely with the client to adapting menus/recipes to our Evolved Kitchens platforms. Chef Andy has a storied career beginning at a very young age as a chef in Europe.  Born in Italy and raised in Brooklyn, in his twenties Andy was executive Chef for Lakes Gaming, Grand Casino's, then off to Las Vegas to be Exec Chef at the Stratosphere Casio.  he was hired away by Harrahs and was their global Exec Chef for (6)years.  Chef Andy tied in with the founders of Rain Forest Cafe and developed all of the menu's for their ground breaking concept at the very first restaurant at the Mall of America. From there he became an owner at Bennigans helping to grow the chain to over 280 restaurants.  A master of food science and culinary practice, Chef Andy is extremely creative and a natural educator. 

Andre Revella, Partner

chef@jdpinc.com          

361.835.9223

Chef "Andy" Revella is a black hat master chef that Ted Turner calls the "greenest chef in America." Andy is a master at creating fresh and nutritious foods, with minimal waste using safer, more sustainable methods. Andy is an expert at working closely with the client to adapting menus/recipes to our Evolved Kitchens platforms. Chef Andy has a storied career beginning at a very young age as a chef in Europe.  Born in Italy and raised in Brooklyn, in his twenties Andy was executive Chef for Lakes Gaming, Grand Casino's, then off to Las Vegas to be Exec Chef at the Stratosphere Casio.  he was hired away by Harrahs and was their global Exec Chef for (6)years.  Chef Andy tied in with the founders of Rain Forest Cafe and developed all of the menu's for their ground breaking concept at the very first restaurant at the Mall of America. From there he became an owner at Bennigans helping to grow the chain to over 280 restaurants.  A master of food science and culinary practice, Chef Andy is extremely creative and a natural educator. 

 
Gretchen is Chef Andy's and Toms Executive assistant.  She is a PhD .candidate (English Literature), and uses her experience in writing and communication to assist the company with its administrative, advertising, marketing and sales needs. Gretchen is the keeper of Chef Andy's and Tom's schedule and the go-to-person whenever you need assistance finding one of them, or simply need further information or assistance with any matter relating to our products and services.  

Gretchen is Chef Andy's and Toms Executive assistant.  She is a PhD .candidate (English Literature), and uses her experience in writing and communication to assist the company with its administrative, advertising, marketing and sales needs. Gretchen is the keeper of Chef Andy's and Tom's schedule and the go-to-person whenever you need assistance finding one of them, or simply need further information or assistance with any matter relating to our products and services.  

 

Gretchen Johnson, Executive Assistant

gretchen@jdpinc.com        

651.686.8499 x 104

Gretchen is Chef Andy's and Toms Executive assistant.  She is a PhD .candidate (English Literature), and uses her experience in writing and communication to assist the company with its administrative, advertising, marketing and sales needs. Gretchen is the keeper of Chef Andy's and Tom's schedule and the go-to-person whenever you need assistance finding one of them, or simply need further information or assistance with any matter relating to our products and services. 

1408 Northland Drive, Suite 407     Mendota Heights, MN    (p)  651.686.8499    (f) 651.686.7670