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Hats off to Chef John

We were so honored to have Chef John featured in the ‘Artist Profile’ section of The Art Mag- we know he’s got talent but this article made us all blush! Enjoy! 

Tucked away inside a pale yellow house on Pinckney Street is Cru Café: a quaint, hidden haven that’s been serving up delectable, gourmet comfort food since 2002.
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Much of Cru Café’s success can be credited to Executive Chef and Owner, John Zucker, one of the most sought after restaurant consultants this side of the Mason Dixon line.  After getting his start as a sous chef at award-winning restaurant Canoe in Atlanta, Zucker has made a name for himself in the culinary art world.  He has served as a consultant for some of Charleston’s most beloved restaurants, such as McCrady’s and Fish, and his innate passion for cooking is evident after tasting any of the dishes he’s created for Cru Café and Cru Catering Company.

Take a peak inside the Cru Café menu and you’ll find American-inspired fare with a twist, such as the Poblano and Mozzarella Fried Chicken, Pecan Fried Brie, and the Buttermilk Fried Oyster Salad—a must-have.

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Zucker’s success with the Cru brand began with Cru Catering Company, which has been voted best catering company each year since 2001 by Charleston City Paper readers.  Zucker’s commitment to keeping both his catering company and restaurant fresh and innovative ensure that both businesses are constantly improving, and their success is here to stay.

When he isn’t busy whipping up a delicious meal in the kitchen, Zucker can be found lending his time to local charities.  As an active member of the nonprofit community, he was recently named vice president of Feed the Need, a local Charleston charity dedicated to easing some of the economic burden that soup kitchens and shelters currently face.

If you’re craving something warm and good-for-the-soul this winter, stop by Cru Café, order up one of Zucker’s creations, and dig in.  You won’t regret it.

words: Daniela Weinapple
images: Karson Photography + Provided
Visit the published article on the Artmag.com

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