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Born and raised in Atlanta, John Castellucci has had a propensity for the restaurant business from the very beginning. Since the age of eight, John has worked his way through the industry holding various positions until heading to Florida International University where he attained his bachelor’s degree in hospitality management. After graduation, John then relocated to New York where received his formal training as a chef at the Culinary Institute of America. Since his graduation, John went on to serve in the kitchens of RN74 in San Francisco, WD50 in New York City and Michelin-star Arzak in San Sebastian, Spain learning from some of the best in the business. Most recently, John relocated back to Atlanta where he now serves as the executive sous chef for Cooks & Soldiers.