Ed Janos, CMC
After graduating with Honors from the Culinary Institute of America, Chef Janos returned to his native Detroit, MI where he accumulated many public accolades. Included were an unprecedented two “Best Restaurant of the Year” awards at two different restaurants and a Chaine des Rotisseur recognition as one of the top ten chefs in the Midwest.
Chef Janos worked as the Corporate Chef of Machus Enterprises, Corporate Regional Chef at California Café Restaurant Corporation in Corte Madeira, CA, and as Director of Research and Development for Boston Market Corporate Headquarters in Denver, CO. Chef Janos, along with his wife Kristin, conceived, built, opened, and operated Cook’s Fresh Gourmet Market, an urban gourmet retail food market, deli, and catering emporium in Denver, CO for twenty years before selling the business in April 2019. After the sale and some travels around the world, Chef Janos continued his consulting business specializing in operations management for restaurants and private clubs and training personal chefs for UHNW private clients.
Additionally, Chef Janos is a freelance food journalist who has written a weekly column for The Denver Post and hosted a weekly food segment on local Denver television for three years. Chef Janos also held positions as a part-time adjunct instructor at Schoolcraft College and Johnson and Wales University. Chef Janos is currently finishing his BS in Hospitality Management at Johnson and Wales and is holding a 4.0 GPA.
Chef Janos has earned numerous gold medals in national culinary competitions and two international gold medals, one at the International Salon Culinaire in Johannesburg, SA and another as the team captain representing the USA at the Seoul International Culinary Competition. Chef Janos also captained a Michigan Culinary Team presenting Michigan food at the American Embassy in Rome. Chef Janos was the first runner-up in the USA Segment of the prestigious Bocuse D’Or hot food competition.
Chef Janos passed the 10-day Certified Master Chef exam in 1993, at the Culinary Institute of America.