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About us
John Chiavacci was born in Danvers and graduated from the University of Massachusetts with a B.S. in Hospitality Management. He went on to graduate from the Culinary Institute of America with an A.O.S in Culinary Arts where he also earned a post-graduate fellowship in the Seafood Kitchen.
He has worked for the Marriott and Four Seasons Hotel corp. in Boston, California, and Hawaii and also Vail Resorts in Colorado. In 2007, he completed a 3 month culinary stage in Liguria Italy. Additional experience includes working as a Chef Instructor at New England Culinary Institute in Vermont and owning his own private restaurant for 5 years.
Currently, he is the Campus Catering Chef for Sodexo at Endicott College and the owner of Chiavacci Custom Cuisine (CCC). The company offers private chef services, catering, nutritional consulting, and culinary travel.
He has worked for the Marriott and Four Seasons Hotel corp. in Boston, California, and Hawaii and also Vail Resorts in Colorado. In 2007, he completed a 3 month culinary stage in Liguria Italy. Additional experience includes working as a Chef Instructor at New England Culinary Institute in Vermont and owning his own private restaurant for 5 years.
Currently, he is the Campus Catering Chef for Sodexo at Endicott College and the owner of Chiavacci Custom Cuisine (CCC). The company offers private chef services, catering, nutritional consulting, and culinary travel.