Executive Chef/Owner From an inauspicious beginning as an 18 year-old cook in the United States Marine Corps, Chef Casey Jenkins has climbed the ladder one rung at a time learning and innovating every step of the way. After being honorably discharged from the U.S.M.C. in 1989, Chef Jenkins had been inspired to pursue a career as a chef and attended the Culinary Institute of America, the world’s premiere cooking school. There he developed meticulous cooking methods under a focused curriculum and aggressively studied Presentation, Cost Control, Edict, and Wines and Spirits. He was first introduced to fine dining during his internship at Pompanos Restaurant in the Atlanta Marriott Marquis. There he continued honing his knowledge of plate presentation, and flavor combinations. Upon graduation, Chef Jenkins began his professional career in New York City where he perfected food taste variation and his cooking methods by working with such world-renowned chefs as Christer Larson of Aquavits, Chef Karl Krieger of the United Nations Delegates Dining Room, and David Silverman of The Waters Edge. Understanding that there is more to being a chef than just cooking, he has worked as Food Service Director of Morning Side Nursing Home through Marriott Management Services. There he became more proficient in issues of food cost, labor cost, and yearly budgeting and planning. He was then hired as the Sous Chef for Paolo’s, Baltimore Harbor’s most popular Italian restaurant. During this experience he developed a better understanding of total kitchen management and efficiency. Currently he is employed with Aramark Inc. as the Operations Manager for Mercy Medical Center. From Marine cook to highly regarded fine dining chef, Casey Jenkins has distinguished himself as a talented chef with an innate sense for preparing delicious food and for never wasting an ounce of it to higher food costs. Throughout his career, he has learned the business and management skills necessary for restaurant ownership. Chef Jenkins is now superbly prepared to be the Executive Chef and Owner of Darker Than Blue Cafe’.