When Junta graduated from The Culinary Institute of America in 1983, he stayed on as an instructional assistant to pick up additional experience at American Bounty Restaurant. From there, he worked as chef tournant and saute cook under executive chef Brad Ogden at Campton Place in San Francisco. Creativity in food development and presentation are earmarks of his excellence.
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.