Our Story
Jeffrey Forlastro is a food industry operator, culinary professional, official ServSafe Instructor and Proctor, and business development consultant with broad experience across specialty food, dairy, cheesemaking, food manufacturing, restaurant ownership, Ivy League and university dining, food retail, food brokerage, sales, operations, logistics, training, compliance, and curated culinary events.
A Johnson & Wales graduate, Jeff also holds credentials and training in PCQI 2.0, HACCP, FSMA Preventive Controls, OSHA 30, ServSafe instruction and proctoring, and culinary and baking arts instruction.
His career has included leadership across university dining, executive chef operations, restaurant ownership, prepared foods, specialty retail, dairy and cheese, beverage manufacturing, private-label and co-manufacturing environments, food brokerage, sales operations, purchasing, inventory planning, logistics, QA, SHE, GMP compliance, team training, and customer-facing hospitality.
Through Real Chef Jeff LLC, Jeff supports food businesses and private clients through food safety training, business development guidance, operations support, logistics insight, specialty food expertise, and curated culinary experiences. His approach is practical, direct, and built around real-world food industry execution.
Why Jeff’s Background Matters
Many food businesses struggle because food safety, sales, operations, logistics, manufacturing, and customer experience are treated as separate problems. Jeff understands how those pieces connect. His background allows him to evaluate a business from the kitchen, production floor, sales channel, distributor relationship, customer experience, and operational systems at the same time.
- He understands food from both culinary and operational perspectives.
- He has led teams in high-volume food service and retail environments.
- He has worked with premium food brands, dairy, specialty cheese, beverage manufacturing, and prepared foods.
- He understands sales, customer relationships, forecasting, inventory, and logistics.
- He has experience with regulated and certified food environments.
- He can train teams in practical food safety expectations.
- He can support both business growth and daily operational execution.
- He can create curated culinary experiences that support brand image and customer engagement.
Expertise & Leadership
Principal Operations Consultant
Jeffrey Forlastro
Jeffrey leverages a professional history across dairy manufacturing and global hospitality to provide clear strategic guidance. He bridges the gap between safety compliance and culinary execution, helping food businesses scale into sustainable operations. His approach is built on identify critical operational shifts that ensure long-term stability and excellence.
He transitions seamlessly from industrial oversight to tailored team leadership, working directly on the floor to implement systems that uphold safety without compromising quality. His mentorship provides kitchen leaders with the technical skills needed to master high-pressure environments while maintaining consistent professional standards.
Many food businesses struggle because food safety, sales, operations, logistics, manufacturing, and customer experience are treated as separate problems. Jeff understands how those pieces connect. His background allows him to evaluate a business from the kitchen, production floor, sales channel, distributor relationship, customer experience, and operational systems at the same time.
Why Jeff’s Background Matters
- He understands food from both culinary and operational perspectives.
- He has led teams in high-volume food service and retail environments.
- He has worked with premium food brands, dairy, specialty cheese, beverage manufacturing, and prepared foods.
- He understands sales, customer relationships, forecasting, inventory, and logistics.
- He has experience with regulated and certified food environments.
- He can train teams in practical food safety expectations.
- He can support both business growth and daily operational execution.
- He can create curated culinary experiences that support brand image and customer engagement.
Merging technical precision with premier hospitality to ensure your culinary venture achieves perfection
Why Jeff’s Background Matters
- He understands food from both culinary and operational perspectives.
- He has led teams in high-volume food service and retail environments.
- He has worked with premium food brands, dairy, specialty cheese, beverage manufacturing, and prepared foods.
- He understands sales, customer relationships, forecasting, inventory, and logistics.
- He has experience with regulated and certified food environments.
- He can train teams in practical food safety expectations.
- He can support both business growth and daily operational execution.
- He can create curated culinary experiences that support brand image and customer engagement.
Many food businesses struggle because food safety, sales, operations, logistics, manufacturing, and customer experience are treated as separate problems. Jeff understands how those pieces connect. His background allows him to evaluate a business from the kitchen, production floor, sales channel, distributor relationship, customer experience, and operational systems at the same time.
EDUCATION
Johnson & Wales University
B.S. Food Service Management
A.S. Culinary Arts
A.S. Entrepreneurship
CERTIFICATIONS
PCQI 2.0
FSMA Preventive Controls
AIB International
HACCP Certification
OSHA 30-Hour
TRAINING
ServSafe Instructor & Proctor
Certified Culinary Instructor
Private Team Classes
One-on-One Training
ACHIEVEMENTS
Cheesemonger Finalist
Specialty Food Authority
Culinary Events specialist
Premium Brand Support