John Franke – Corporate Chef at Front Burner Restaurants
John Franke is the Corporate Chef at Front Burner Restaurants. a group of restaurant brands, the most famous being Twin Peaks. In 1995, he graduated from Johnson and Wales University with an Associate degree in Culinary Arts and a Bachelor degree in Food Service Management. He became a Sous Chef with Bristol Hotels, and then at the Zodiac Room at Neiman Marcus in Dallas. He found his way to Chicago where he was the Executive Sous Chef for Nick’s Fishmarket and then at Sullivan’s Steakhouse. Back in Dallas, he became the Concept Chef for Pappadeaux Seafood Kitchen, and from there he spent more than 3 years in Africa doing humanitarian work. In 2008 John joined Front Burner Restaurants where he leads menu development and enjoys teaching others.
Maggie DeCan – President and COO of HoneyBaked Ham
Maggie DeCan is the President and COO of HoneyBaked Ham of Georgia and The HoneyBaked Franchise Company. HoneyBaked Ham has 400 locations around the country and is one of the most celebrated brands in the country. Not to mention being a Thanksgiving and Christmas staple in homes around the country! She had an amazing career with Circuit City, Macy’s and Belk before joining HoneyBaked. With more than 20 years in the HR field she gained the knowledge and insight necessary to successfully lead a company. Maggie is also a community volunteer, mentor, wife, and mom.