John Zucker
He/Him/HisYears of Participation
206-2020, 2021-2024
As the number one graduate in his class from Le Cordon Bleu in Paris, Chef Zucker trained under and worked with celebrity chef Wolfgang Puck at Spago in Las Vegas. From there, he became sous chef for the opening of Canoe, which was a semi-finalist in the ”Best New Restaurant of the Year” category by the James Beard Foundation. Additionally, Chef Zucker is a sought-after restaurant consultant in the Southeast.
Chef Zucker is active in the nonprofit community and served as Vice President of Charleston Chefs Feed the Need organization. Over nearly two decades he has contributed both time and donations to the March of Dimes, Lowcountry Food Bank, Ryan White Program, and Lowcountry Local First, among other organizations.
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