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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. | 