Chef Jan Loov joins us from Sweden, where he attended the Troisiemme Anne’ Culinary School in Linkoping, Sweden. Previously, he lived and worked in Frankfurt at the prestigious five-star Frankfurter Hof Hotel. He then traveled to New Zealand and Australia, and while in Sydney, worked at the Gekko Restaurant at the Sheraton Park Hotel. For two years he trained under the tutelage of Chef David Bitton.
Chef Loov’s travels then brought him to Boston, Mass., where his true passion for sustainable seafood was brought to life while working at Turner Fisheries at the Westin Copley Place. From there, he moved to Dallas and worked at a few smaller venues until the opportunity to work at the Omni Dallas Hotel arose. He assumed the role of Chef d’Cuisine of Texas Spice in July of 2014. Working in Texas Spice has given him the opportunity to work and share with fellow chefs and culinary experts. This drives him to use the freshest, most sustainable products available to him, all the while thoroughly enjoying life to its fullest.