Johnny Curet | Director of Campus Dining, Senior Executive Chef

Rice University Director of Campus Dining and Senior Executive Chef, Johnny Curet, has been cooking since the age of 14. He knew early on that that Culinary Arts would be his passion in life and he focused on that area of study throughout his high school, college and professional careers. Chef Johnny currently oversees all residential, dining and catering on the Rice University campus, with a primary focus on the university chefs; approximately 17 ACF Chefs of varying specialties.

Hails from:
Bridgeport, Connecticut

Favorite Dish to Prepare:
French, Italian and American Regional Cuisine

Education:
New England Culinary Institute, Montpelier, Vermont

Influences:
– Studied under Master Chef Michel Leborgne
– Internship with Master Chef Jean-Charles Berruet
– Trained with Executive Chef Ralph Mouton

Associations:
– American Culinary Federation-Member since 1985
– Memphis, Phoenix, Little Rock, and Houston Chapters
– National Ice Carving Association
– Dietary Managers Association
– National Restaurant Association

Awards:
– Certified Executive Chef since 2000 – American Culinary Federation
– Formica Community Service Award – American Culinary Federation/Central Arkansas Chapter
– Presidential Award – Outstanding Service – American Culinary Federation/Central Arkansas Chapter
– Northwestern Arkansas “Chef of the Month”
– Chef of the Year – American Culinary Federation/Greater Memphis Chapter
– Presidential Medallion – American Culinary Federation/Greater Memphis Chapter
– Humanitarian Service Award – United Cerebral Palsy