John Villa
Rosevale Kitchen
Chef John Villa is a culinary innovator with over 25 years of experience, currently as Executive Chef of Rosevale Kitchen in Manhattan. Raised in New Jersey with an Italian grandmother who was a true home chef artist, Chef Villa developed a deep appreciation for food from a young age, enrolling at the prestigious Culinary Institute of... READ MORE
Chef John Villa is a culinary innovator with over 25 years of experience, currently as Executive Chef of Rosevale Kitchen in Manhattan. Raised in New Jersey with an Italian grandmother who was a true home chef artist, Chef Villa developed a deep appreciation for food from a young age, enrolling at the prestigious Culinary Institute of America at 19. He honed his skills under renowned chef Daniel Boulud at Le Cirque, and quickly rose to acclaim as Executive Chef of Judson Grill, earning a coveted two-star review from The New York Times, followed by positions at the Boathouse at Central Park and his opening his own Portuguese-inspired restaurant, Pico, which earned another stellar three-star NYT review. Chef Villa’s talents extend far beyond his kitchen prowess, having served for over 15 years as the President of Culinary for Tao Group and then President of Phillipe Chow Brands, leading both industry powerhouses to revitalized success.
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