Chef John Suley of Constellation Culinary - Biography

Philadelphia, PA

March 2019

When John Suley was 14, his father negotiated with the manager of a Silver Spring, Maryland Burger King to secure his son a job, which he hoped would keep the rambunctious child out of trouble. Starting as a dishwasher, Suley learned the importance of consistency, hospitality, and how to handle a rush of patrons. Inspired by this early fast food experience, he enrolled at the Culinary Institute of America after high school. During his studies, he staged with several high-profile chefs around the world, including Gordon Ramsay in London, Pierre Gagnaire in Paris, and Roy Yamaguchi in Hawaii.

 

After completing his culinary degree in 1996, Suley joined the team at Restaurant Daniel as chef de partie. A year and a half later, he kicked off a decade-long stretch of cooking at and managing the restaurants of several luxury hotels across the country—from Peacock Alley at the Waldorf Astoria in New York City and and St. Regis in Washington, D.C., to the Fontainebleau and Ritz-Carlton in Miami. In 2007 Suley was named a “Rising Star Chef of American Cuisine” by the James Beard Foundation and in 2010 was nominated for “Rising Star Chef.”

 

Suley went on to oversee food and beverage operations for Celebrity Cruises, Royal Caribbean Cruises, and Great Wolf Lodge. He is currently the Vice President of Culinary for Constellation Culinary Group, in which he oversees the culinary program for their cultural venues, weddings, restaurants, and professional dining programs across their portfolio.