To improve the foodservice experience, expand and uplift the culinary community, and address current socio-economic challenges to traditional industry education through honest, affordable, safe, no-nonsense online instruction, advice, and expertise.

Benefit the foodservice industry and community by sharing advice, experience, and expertise. Engender culinary success by providing comprehensive online education that:

• Removes socio-economic barriers to classic culinary education through affordability and accessibility.
• Is based on traditional techniques with contemporary applications.
• Measures achievement by clearly defining correctness and identifying quality.
• Incorporates current and forecasted trends.
• Is true and concise.
• Cultivates self-propelled learning.
• Is customized to the needs of the student or operator.

1. We are humbled by our restaurant industry’s passion, resilience, tenacity, and drive. We are confident that, collectively, we can cook our way through any challenge.
2. We are indebted to this industry that provided us with our livelihoods and amazing careers.
3. We believe in the right to affordable, quality education, taught by experts who care. We posit that education must serve those who want or need it by being available, efficient, and affordable.
4. We recognize and regret that traditional culinary education is inaccessible to those that it should most benefit. In today’s environment, it is geographically impractical and simply costs too much, both in time and money. F/B Group is committed to removing these barriers to culinary education so that foodservice can retain its place as the most inclusive industry in the world.

Jon-Paul HutchinS, M.Ed, CEC, CCE, CHEP F/B Group Founder & Director of Education, F/B Online Academy

Jon-Paul is an award-winning chef and passionate culinary educator. Prior to his role as Director of Education at F/B, Jon-Paul was the Executive Chef and Director of Education at Le Cordon Bleu College of Culinary Arts in Scottsdale, where he oversaw the education and training of over 100,000 students. He brings to F/B his humor, a magnetic and quirky personality, his on-air TV, video and podcasting charisma, and a popular following cultivated over his 35+ years in the industry.

Jon-Paul's vast experience includes business management, project management, purchasing, costing, staff and student training, social media marketing and media training.  He specializes in kitchen organization, systemization, product and menu development, cost control, and project development from ideation through to execution. 

He holds both a M.Ed and a Master of Adult Learning from American Intercontinental University, and an AOS from Culinary Institute of America. Jon-Paul is a former American Culinary Federation Certified Executive Chef and Certified Culinary Educator. Just a few of his distinctions are membership in the Arizona Culinary Hall of Fame and Best Chefs America.

Jon-Paul’s 1,000+ television and radio appearances include the Today Show, Food Network, HGTV, Sonoran Living, and Scripps National “The List”. Creative to the core, he is also an accomplished punk rock musician. JP is the lucky husband of the lovely, funny Leslie and together they are adoring parents to two very spoiled cats.

Hannah Romberg, F/B Group Founder & Director of Operations

Hannah’s beverage and foodservice career began as founder, principal and operator of Espressions Coffee Roastery in Phoenix, AZ, from 1989 through 2021. Across 32 years, her wholesale roastery became renowned for the utmost in product quality, customer service and consulting. Following the sale of Espressions, Hannah co-founded F/B Group with celebrity chef Jon-Paul Hutchins. She brings her industry knowledge and acquired expertise to F/B Group in her current roles as director of operations and contributing consultant.

Hannah’s experience includes business management, purchasing, manufacturing, warehouse systemization and operations, inventory control, product distribution, restaurant management and sales. She specializes in beverage and menu ideation and execution; product and equipment selection, sourcing, and procurement; and employee training. Having spent most of her career in the coffee industry, she is an expert in all things coffee -- tasting, green bean sourcing and purchasing, roasting and blending, preparation and barista training.

Hannah has been an active member of the Phoenix Chapter of Les Dames d’Escoffier International since 2010. She and her husband Scott operate a 501c3 (non-profit) organization, rescuing dogs in need of medical treatment and rehabilitation.