As well as being fluent in English, French, and conversational Italian, Jenny also graduated from Cornell University with a B. Sc. in Hotel Administration.

Jenny’s professional experience includes acting as Director of Food and Beverage at the Four Seasons Hotel, St. Louis and as Assistant Food and Beverage Director at the Four Seasons Resort, Jackson Hole. In these roles, Jenny has led operational duties, directed seven departments, and supervised employees, all with a commitment to generating creative promotions and motivating staff sales through constant incentives. He has achieved bottom line results through effective labour controls, responsible operational expense management, and quality-focused food and beverage costs.

Jenny has received AAA Five-Diamond recognition for his work after his first year of operation and has also been mentioned in Sauce Magazine, Saint Louis Magazine, and the St. Louis Business Journal. In addition, Jenny attends oenophile centered events, both locally and abroad; most notably the Découvertes en Vallée du Rhône wine expo in France.