Born and raised in Baltimore, Maryland, Chef John Creger was immersed in food culture from a young age—his father a professional chef and his mother an Italian home cook. His culinary journey began early, starting as a busboy and quickly moving into the kitchen, where his passion took root. By age 22, he was already leading a seafood kitchen, and soon after, became executive chef at a gourmet seafood market and later helped open a café in Hunt Valley alongside the team from The Milton Inn.

 

Seeking new challenges, Chef John moved to New York City, where he refined his craft in some of the city’s most acclaimed kitchens. He worked under culinary icons including Bobby Flay (Bar Americain), Craig Hopson and Terrance Brennan (Picholine and Artisanal), Oliver Regenesi (Le Cirque), David Burke, Julia Jaksic (Employees Only), and Brad Farmerie (Saxon + Parole). His experience spans Michelin-starred restaurants such as Picholine and Public, as well as celebrated venues like Gallow Green.