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John Greeley’s sumptuous creations stem from a love of fine art, exceptional culinary skill and a passion for local ingredients. John’s formal training was conducted at New York City’s School of Visual Arts and Savannah (GA) College of Art and Design.
John’s culinary career spanned the east coast from Nantucket Island to 45 South in Savanna before he found his home at ‘21’. Joining ‘21’ in 1995, he was quickly promoted to sous-chef. In 2002, he became opening sous-chef of The Upstairs at ‘21’, and is currently executive chef of ‘21’.
John’s know-how with new American cuisine combined with his training in the fine arts provides a unique platform for his creations by using the freshest ingredients in tasty and visually exciting new ways. John’s wild game and fish dishes have wowed ‘21’ patrons for nearly 10 years.
John is the media’s go-to-guy for holiday help: his untraditional wild turkey and breadless squash stuffing was syndicated in 2004 and 2005 by the Associated Press. When NBC’s TODAY Show needed a new twist on Christmas, John ably demonstrated his effortless goof-proof goose. He has appeared three times on CBS’s Saturday Early Show Chef on a Shoestring and has made chili with David Tutera on Discovery’s The Party Planner. | 