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John Tapper Location
Myrtle Beach, SC, US
John Tapper Work
Sous Chef @ (January 2026 - Present)
Executive Chef @ (May 2021 - January 2026)
Executive Chef @ (August 2018 - May 2021)
Executive Chef @ Thoroughbreds chop house and Seafood Grille (September 2014 - August 2018)
Sous Chef @ Croissants Bistro & Bakery (September 2013 - September 2014)
Executive Sous Chef @ Bradys brewhouse (July 2012 - August 2013)
Assistant Deli Manager @ River Market COOP (February 2007 - July 2012)
John Tapper Education
Le Cordon Bleu College of Culinary Arts-Minneapolis
Associate of Arts (A.A.) (Culinary Arts/Chef Training)
2001-2003
Le Cordon Bleu College of Culinary Arts-Minneapolis
Associate's degree (Culinary Arts/Chef Training)
2001-2003
John Tapper Skills
Culinary Skills
Fine Dining
Cuisine
Menu Development
Recipes
Banquets
Restaurant Management
Catering
Restaurants
Sanitation
Food Service
Food Preparation
Menu Costing
Food & Beverage
Pastry
Food Safety
Cooking
Food
Gourmet
Food Quality
Leadership
Team Building
PowerPoint
Sales
Food and Beverage
Labor Control
Microsoft Office
Microsoft Word
Microsoft Excel
Chef
New Restaurant Openings
Customer Service
Recipe Testing
Wine
Culinary Management
Inventory Management
Menu Engineering
Hospitality Industry
Marinades
Labor Cost Management
Portion Control
Sauces
New Unit Openings
Seafood
Serve Safe Certified
Soups
John Tapper Summary
John Tapper, based in Myrtle Beach, SC, US, is currently a Sous Chef at Compass Group. John Tapper brings experience from previous roles at Wachesaw Plantation Club, Conway Medical Center, Thoroughbreds chop house and Seafood Grille and Croissants Bistro & Bakery. John Tapper holds a 2001 - 2003 Associate of Arts (A.A.) in Culinary Arts/Chef Training @ Le Cordon Bleu College of Culinary Arts-Minneapolis. With a robust skill set that includes Culinary Skills, Fine Dining, Cuisine, Menu Development, Recipes and more. John Tapper has 5 emails and 1 mobile phone numbers on RocketReach.
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