Executive Chef John Gulluscio is a native New Yorker, born to first generation Italian parents. John’s passion for cooking began at home where his Grandmother, Antoinette Gulluscio ran an Italian restaurant on Shelter Island – open since 1957, “Nettie’s” Italian Kitchen. It was here as well as his parents catering business that John learned to prepare cuisines from all around the globe.
John attended “The Culinary Academy of Long Island” and graduated 2nd in his class in 2001. His career accelerated at the historic “Danfords Hotel & Marina” in Port Jefferson, New York under the tutelage of Executive Chef Paul Govin. John was directly involved in the renovations of the hotels restaurant and played an integral part in the creation of the new Tapas & Al a Carte menu.
In March 2009, Chef John moved to Plano, TX. It is here that John worked as an Executive Chef at “Legacy at Preston Hollow” and Banquet Chef at the “Northwood Club” in Dallas.
In 2011, Chef John created an elaborate Tapas menu and operated the kitchen at “Butterfly Restaurant” in Southlake, Texas.
Chef John moved to Virginia in 2012 to be closer to family where he has worked as Executive Sous Chef at the Kirkley Hotel in Lynchburg.
In October 2014, Chef John joined SAGE Dining Serves where he then started his path at Hargrave Military Academy as the Assistant Food Service Director/Executive Chef. May of 2016 Chef John became the Food Service director at Hargrave where he continues to grow.