Jack A. Batten, CEC:

The personal and creative culinary journey that led Jack A. Batten, CEC, to DiGiovanni’s Dock of the Bay started in the Los Angeles area where he grew up. It culminates a 40-year career in the culinary industry taking him from LA through Dallas and Memphis to the metropolitan Washington, DC, working in corporate dining, hotels, and restaurants for a wide range of cuisines – including traditional and contemporary regional Italian cuisines. Patrons can now experience the results of Jack’s passion for great food and great service in the warm and welcoming place that is DiGiovanni’s Dock of the Bay.