John Selick
 Member since: February 16, 2014
|
 Chef John Selick is trying to change the world… at least the world of hospital food. Selected as the opening chef for the state of the art University Hospitals Ahuja Medical Center in 2010, he has challenged the status quo. By bringing a passion for fresh, quality ingredients – rather than an affinity for frozen vegetables and convenience foods – he is determined to bring refined healthy cooking techniques to the world of healthcare.
After graduating from the Pennsylvania Institute of Culinary Arts in 2000, John moved to Washington, D.C. to be part of the opening team for the Five Diamond award winning Maestro at the Ritz-Carlton, Tysons Corner. His next step was at the doorsteps of the White House, working for Todd Gray at his Equinox restaurant. The exposure of working for a chef who only cooked with local and seasonal ingredients began to shape the culinary style that inspires him to this day.
John returned to Cleveland in 2002, manning the stoves for Century at the Ritz-Carlton. In 2004, he joined Sodexo and began his career as Executive Chef for University Hospitals. He has since then graduated from the New England Culinary Institute with a Bachelors Degree in Hospitality Management and can often be found hanging around the kitchen at the Culinary Vegetable Institute in Milan, OH. |
 |
My Socials:   |
 Visit my ChefDb Profile |
Education
Bachelors Degree, New England Culinary Institute
Montpelier
Hospitality and Restaurant Management
Associate Degree, Pennsylvania Institute of Culinary Arts (Pittsburgh)
Culinary Arts |
| Information on this page is not maintained by ChefDb. |
|
|
