{"id":6465,"date":"2025-10-01T19:09:46","date_gmt":"2025-10-01T19:09:46","guid":{"rendered":"https:\/\/givingkitchen.org\/?post_type=board-member&p=6465"},"modified":"2025-10-10T18:50:13","modified_gmt":"2025-10-10T18:50:13","slug":"john-boaz","status":"publish","type":"board-member","link":"https:\/\/givingkitchen.org\/es\/board-members\/john-boaz\/","title":{"rendered":"John Boaz"},"content":{"rendered":"

John Boaz grew up in grew up in Western Kentucky and fell in love with food and hospitality at an early age while learning family recipes and listening to his grandfather tell stories about his restaurant and motel.<\/p>\n

After graduating high school, he attended Western Kentucky University where he met his future wife while working at a local restaurant. John earned the title Kentucky Colonel during his tenure at WKU as well as a bachelor\u2019s degree in hospitality management.<\/p>\n

John took a management position with J Alexander\u2019s in Atlanta directly after college. He worked as a front of house manager, kitchen manager and earned the title of Executive Chef during his 8 year tenure.<\/p>\n

During his time with J Alexanders he worked at multiple locations in Atlanta and Nashville. In 2021 he made the decision to leave the kitchen and become a territory manager for US Foods. Early in his US Foods career he was introduced to the Giving Kitchen through their partnership with Nashville\u2019s Iron Fork competition. The thought of helping hospitality workers in need hit home after watching many industry workers lose their jobs during Covid.<\/p>\n

He and his wife Alyssa welcomed their first child into the world in March 2025. In his free time he loves being a new dad to their baby boy, watching sports, and traveling.<\/p>\n","protected":false},"excerpt":{"rendered":"

John Boaz has worked in food service since college, including experience at independent and franchise restaurants.<\/p>\n","protected":false},"featured_media":6466,"template":"","member-category":[171],"class_list":["post-6465","board-member","type-board-member","status-publish","has-post-thumbnail","hentry","member-category-tn-community-engagement-council"],"acf":[],"yoast_head":"\nJohn Boaz - Giving Kitchen<\/title>\n<meta name=\"description\" content=\"John Boaz has worked in food service since college, including experience at independent and franchise restaurants.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/givingkitchen.org\/es\/board-members\/john-boaz\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"John Boaz - Giving Kitchen\" \/>\n<meta property=\"og:description\" content=\"John Boaz has worked in food service since college, including experience at independent and franchise restaurants.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/givingkitchen.org\/es\/board-members\/john-boaz\/\" \/>\n<meta property=\"og:site_name\" content=\"Giving Kitchen\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-10T18:50:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/givingkitchen.org\/wp-content\/uploads\/2025\/10\/John-Boaz.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"250\" \/>\n\t<meta property=\"og:image:height\" content=\"254\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/givingkitchen.org\\\/es\\\/board-members\\\/john-boaz\\\/\",\"url\":\"https:\\\/\\\/givingkitchen.org\\\/es\\\/board-members\\\/john-boaz\\\/\",\"name\":\"John Boaz - 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