From an early age Jack Shoop was fascinated with cooking. As a young teen he worked in a Philadelphia butcher shop and in a New Jersey bakery.

 Chef Shoop was later introduced to the Escoffier cookbook and fell in love with French culinary history and the fundamentals of European cooking and pastries.

 Jack Shoop attended the Culinary Institute of America in Hyde Park, New York where he graduated with honors and perfect attendance.

 Early in his career he apprenticed with the famed chef Günter Preuss at Versailles Restaurant in New Orleans.  

 Chef Shoop has owned and operated award winning restaurants of his own. In Tallahassee he had the Upper Crust and the Golden Pheasant. He owned Riviera Restaurant in Atlanta, Georgia and Bianco Restaurant in Destin, Florida.

In 1986 He returned to the Culinary Institute, his alma mater, to teach along side his mentors and fellow colleagues.

 In 1989 he was the eleventh American to gain the title of Certified Master Chef.

 Chef Shoop has also attained a pastry degree, certification in nutrition and is a certified culinary educator.

 Since attaining the highest level of certification Master Chef Shoop has given back to his profession mentoring many young aspiring chefs by sharing his knowledge.

 Presently Chef Shoop is developing his culinary company, Culinary Refinement. He offers the highest quality food and service for culinary demonstrations and restaurant consulting.