Sous Chef
John Ruggieri

 

Originally from Massachusetts and raised by Italian natives John Ruggieri started at the age of 15, not in cooking but as a fish monger. I took a job at a fish market to get me through high school. Day after day skinning and boning fish and smelling like it too. I didn’t know it back then but it was a skill that would evolve with me.  

Cooking didn’t come into play until after high school because I dodged going to college and moved to Florida to see if I could fit in the working world. After getting fired from an Olive Garden, I decided to learn as much as I can from the trade. So I enrolled at Johnson & Wales University for their Culinary program.

After graduating, I worked in pastries at the World Trade Center Boston and eventually moved to San Francisco to start on the cooking aspect of my career. Working at various restaurants such as Grand Café, Fifth Floor, Café Monk, V,Picco Pizzeria and Frascati. I even traversed into the retail market and became a chef at Bryans Foods and wine buyer at Whole Foods Mkt. to gain experience and knowledge.

The education gave me the ability to apply what I had learned to many different fields of the foodservice industry. That sponge in my skull keeps growing. My attributes for using ingredients fresh and dry keep excelling. My skills of being a manager, a leader and a teacher are growing stronger. Please vote for John cause he won’t let you down No new taxes!

Email John: (coming soon)

Meet: Henry Hautau | Mark Edwards | Jack Kopulsky