Formerly executive chef for Sonoma Cafe and Wine Bar in Charleston, today John Zucker is busy keeping the highest quality of food available to Charlestonians. He returned to Charleston 10 years ago to open Cru Catering, a full-service, customized catering company and followed with Cru Café serving upscale comfort food. For all the hard work Cru Catering has been voted best caterer by Charleston City Paper readers eight years running. Prior to returning to Charleston ten years ago, Zucker served as a restaurant consultant for McCrady’s, Fish and Zebo, in Charleston, SC, and at Canoe and Nona’s Italian Kitchen in Atlanta. Zucker’s background is what makes his expertise so valuable to would-be restaurateurs and restaurant-goers alike. The #1 graduate of his class from the Cordon Bleu in Paris, Zucker has over twenty-five years experience in the hospitality industry. At one time or another, he has held virtually every job in a restaurant -- he literally knows the business inside out. Following graduation from the Cordon Bleu, Zucker studied under Wolfgang Puck at Spago in Las Vegas, NV, where he adopted Puck’s rigid standards, "Do it right and use the best possible ingredients." From there, he helped open Canoe as sous chef, which was nominated "best new restaurant of the year," by the James Beard Society. A long list of consulting jobs followed.

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