50 Third Street
Meet our Executive Chef.
His 25-year career has taken him to luxury hotels around the country, including the Sheraton Salt Lake City Hotel, the Sheraton San Diego Hotel & Marina, The Westin Long Beach, and the Louisville Marriott Downtown. John also spent four years as sous chef at The Beverly Hills Hotel. Prior to joining Ducca in 2012, he served as executive chef at the AAA Four Diamond Sheraton Seattle Hotel.
For John, “Food is fun. It excites me. I love being creative and I love learning.” His knowledge of cuisines circles the globe, from Europe, Asia and the Middle East to South America, Mexico and North America. At Ducca, he takes pride in leading and mentoring his talented team of culinarians and stewards, and working with local farmers.
John is a graduate of the American Culinary Federation’s rigorous apprenticeship program. He also studied at Grupo Lezama, Spain’s foremost culinary school. He has received numerous industry awards, including the gold medal at the prestigious International Culinary Olympics. When not overseeing Ducca, John enjoys spending time with his family, playing the guitar and exploring the great outdoors.