Gregory G. John is an award-winning executive chef with over 30 years of experience in private clubs seeking a new position. He has a proven track record of elevating culinary standards, developing staff, and balancing member satisfaction with business objectives. His experience includes positions as Executive Chef at prestigious clubs and resorts where he managed large budgets and kitchen teams, developed menus, and planned special events.

1. Gregory G. John, CEC
5010 Heddon Way • Greensboro, North Carolina 27455
Phone 336-707-4828 • gjohncec@gmail.com
Career Profile:
A highly organized, results oriented and dedicated private club professional with over 30 years of experience seeks a high
level culinary position within a dynamic organization.An award winningand continuously engagingexecutivechefdevoted
toadvancingthehighest culinary standards,staffdevelopment and organizational management practices.Flexible,member-
servicefocused and fully dedicated toconsistent,high quality club cuisinewith broad member approval.Particularstrengths
include mentoring and coaching a focused culinary team aware of daily business metrics balancing member needs with
shared company objectives.
 Menu Development
 Team Builder
 Member Experience
 Inventory Management
AREAS OF STRENGTH
 Sanitation
 Devotion to Club Tradition
 Teaching, Training and Mentoring
 Farm to Table & Local Sourcing
 High End Wine Dinners
 Strong Organizer & Engineer
 Member Cooking Classes
 Butchery
PROFESSIONAL EXPERIENCE
Greensboro Country Club, Greensboro, NC August 2012-January 2017
Executive Chef
 Department head of 40 chefs and culinarians throughout eight kitchens and two club houses. Directly responsible
for the creation of menus for all food outlets.
 Nationally recognized Boardroom Magazine Distinguished Emerald Club Award winner.
 Oversee ordering of all supplies and perishables with a target food COG of 35%.
 Directly responsible for all hiring and firing of culinary staff. Ensures staff receives the necessary training, mentoring ,
and leadership to provide a safe and enjoyable work experience as well as fostering long term goals.
 Create signature menu items through member interaction and house committee involvement. Track all expenses
and accurately report to the GM.
 Supervise a labor budget of over $1.2 Million and an F&B budget exceeding $3.4 Million. Increased banquet sales by
400K during tenure.
 Helped develop, plan, and open new poolside a la carte venue featuring brick oven pizzas and seasonal cuisine.
 Planned and designed a new bakery in summer 2016. Allowed the club to make all pastries in house, serving over
45,000 desserts annually in private functions as well as a la carte desserts.
 Utilize leadership and top-notch management experience to train and increase education of culinary team.
The Club at Mediterra, Naples, FL August 2006 to July 2012
Executive Chef
 Platinum Club of America and Emerald Club Award. The Club had been named the Community of the year nine times
since opening in 2001.
 Successfully transitioned turnover from developer-owned to a member-owned club.
 Recruited and supervised 20 chefs and culinarians in all aspects of food production for two a la carte venues and
special events over two clubhouses.
 Directly responsible for ordering, receiving and inventorying all supplies and perishables maintaining COG of 36%.
 Developed new menus and coordinated all culinary components during build-out of a new casual dining concept
during first year of turnover.
 Established policies for production, pars, standardized recipes, and plating guidelines.
 Planned and led many offsite, upscale caterings at member residences throughout the community
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2. GregoryG. John gjohncec@gmail.com
Fort WayneCountry Club, Fort Wayne,IN August 1996 to August 2006
Executive Chef
 Responsible for daily activities of culinary operations in five kitchens on property, which included fine and casual
dining, snack bars and a banquet facility with capacity of over 700 .
 Recruited and hired over 30 employees managing a 600K labor budget annually.
 Oversaw ordering of all supplies and perishables maintaining a target food COG of 40% with annual food and
beverage sales of 2.2 Million.
 Re-designed all kitchens in conjunction with kitchen designers and successfully opened and operated a new outdoor
casual concept.
 Started intern position program to develop local students in the area high schools.
Belle Meade Country Club, Nashville,TN February 1994 toJuly 1996
Executive Sous Chef
 Worked directly with Executive Chef with scheduling, ordering, and inventory.
 Supervised daily activities in the clubs four kitchens with over 30 culinarians.
 Assisted with writing daily specials as well as all menus throughout the club.
 Gained extensive banquet experience with parties up to 1200 covers with food and beverage sales in excess of 3
million.
The Wild Boar,Nashville,TN March 1993 toFebruary 1994
Executive Sous Chef
 Four-Star and Four-Diamond award winning restaurant.
 Supervised kitchen brigade for full production of contemporary continental cuisine.
 Planned and executed special event at the James Beard Foundation, New York, NY
Gulf Stream Golf Club,Gulfstream,FL November 1992 toMarch 1993
Seasonal Rounds Chef
 Worked all a la carte and banquets positions throughout club.
The Greenbrier Resort,WhiteSulphur Springs, WV May 1991 to October 1992
Full Rounds Chef
 Five-Star and Five- Diamond Award winner.
 Worked under former White House Chef Walter Scheib and Master Chef Harmut Handke.
 Saucier Chef in fine dining restaurant, the Tavern Room.
 House Smoker responsible for curing, brining, and smoking all meats and preparing all forcemeats and charcuterie
items for resorts restaurants and special events.
 Garde Manger Chef supervised apprentices while producing appetizers and platters for banquets and the main
dining room with up to 1,400 guests daily.
Salishan Resort,Lincoln City,OR May 1990 toAugust 1990
Internship while attending the CIA
 Five-Star and Five-Diamond Award winner.
 Worked through a scheduled program on all stations through the resorts three a la carte restaurants and special
events department.
 Learned an appreciation for sourcing from local day boat fish mongers, mushroom foragers, dairies and farmers.
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3. Gregory G. John, CEC
5010 Heddon Way Greensboro, NC 27455
Phone 336-707-4828 g.johncec@gmail.com
EDUCATION & CERTIFICATIONS
Culinary Institute of America
Associate of Applied Science in Culinary Arts
Honor Roll, 1991
THE AMERICAN CULINARY FEDERATION (ACF)
Certified Executive Chef (CEC) since 2001
Club Managers Association of America (CMAA)
BMI Food and Beverage Management Course 2014
PROFESSIONAL ACHEIVEMENTS
2004-05 State and National Judge Taste of Elegance, National Pork Association
2004 National Celebrated Chef, National Pork Association
2003 Superior Chef Award Taste of Elegance, National Pork Association
2003 First Place and Wine and Food Pairing Award Taste of Elegance, Indiana Pork Association
2002 Second Place and People’s Choice Award Taste of Elegance, Indiana Pork Association
2001 ACF Bronze Medal, Two person mystery basket
1999 Second Place Taste of Elegance, Indiana Pork Association
1996 Second Place Taste of Elegance, Tennessee Pork Association
1995 First Place Taste of Elegance, Tennessee Pork Association
ORGANIZATIONS & INVOLVEMENT
American Culinary Federation Member since August 1995
Advisory committee to Culinard Culinary Institute of Greensboro 2014-present
Fort Wayne ACF Board Chairman 2000-2006
Fort Wayne ACF President 1997-2000
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