Chef John Creger was born and raised in Baltimore, Maryland. The son of a chef and his mother, an Italian home cook, he spent most of his childhood in restaurants and kitchens surrounding the Baltimore City area. Inspired by his parents and older siblings, he began to pursue his career in the food industry. Starting as a bus boy, he expressed interest in working in the kitchen at a young age. After some years of culinary training, he went on to work at a seafood restaurant where he became head chef at the age of 22. He later became executive chef at the same owners newly launched Gourmet Seafood Market. Eventually, he went on to work alongside the chef of The Milton Inn where he assisted in launching an upscale cafe in the Executive Plaza in Hunt Valley.
Chef John Creger chose to further his career by moving to New York City where he worked under Bobby Flay at the then newly opened Bar American. He then began stings with various top chefs around New York including Chefs Craig Hopson and Terrance Brennan at Picholine and Artisanal Bistro, Oliver Regenensi at Le Cirque, David Burke at David Burke’s Kitchen, Julia Jaksic at Employees Only, and Chef Brad Farmier at Saxon and Parole. In addition, his time at Picholine they held 1 Michelin Star, he worked at Public, which was awarded the Michelin Star in 2015 and Gallow Green – Forbes’ top rated rooftop bar in New York.
Other accomplishments include his feature on the Food Networks Chopped and Chefs Wanted and the hosting the luncheon at the James Beard Foundation in March of 2014. Chef John was also featured on NBC’s New York Live in November and December of 2015. John has also been nominated for a James Beard Award, and hosted a Luncheon at The James Beard House in 2014. John has also one Time Out New York’s “Big Cheesy” event with his signature Grilled Cheese sandwich 2 years in a row. John has also been featured on ABC 7’s neighborhood eats, and in 2017 won a King of the Wings competition in Harlem, NY.
John went on to take the helmet of the 5 diamond rated Dominic Hotel in SoHo NY, where he was the head executive in 3 different high end food and beverage venues in the building.
With a decade of experience as an Executive Chef cooking in the finest restaurants, Chef John Creger is excited to present his vision to you and all our guests. Our caring and committed staff will ensure you have a fantastic experience with us.
Fuisine is available for private events: weddings, business lunches, dinners, cocktail receptions, and more. We would love to discuss how to be a part of your next event.
At Fuisine, we source our fresh ingredients from local farmers' markets. That is part of our secret ingredient to your culinary experience with us.