Growing up in Madison, CT, Chef John Kolesar was always close to the kitchen. With his grandmother and grandfather always creating something special for the family to enjoy, Chef John knew at a young age that the culinary field would be his calling.
While attending Johnson & Wales in both Miami and Providence, Chef John was able to refine his culinary skills while developing a love for the business of a kitchen; all of the skills that it takes in addition to cooking to run a successful establishment. From menus, creating unique and special bistro-inspired dishes, costing out recipes and managing a team of professionals, he realized his passion quickly.
Prior to joining the Ocean House team, Chef John worked as Executive Chef for the Rhode Island Center for Performing Arts where he was accountable for food preparation and daily operations for a 1,200-seat theater and 300-seat nightclub. He also worked as the Executive Chef at Chester House Catering and Amalfi Restaurant & Catering.
Appointed as the Executive Chef of Ocean House in December 2011, after serving as Executive Sous Chef since the summer of 2010, Chef John brings more than 10 years of experience at world-class restaurants and catering companies to the hotel.
Chef John is responsible for overseeing all culinary operations for the luxury, beachfront resort, including its five fine and casual dining restaurants. Managing a kitchen of more than five chefs and 40 cooks and employees, Chef John finds being the Executive Chef both challenging and rewarding on a daily basis.
“At the end of the night, when the ovens and gas are turned off and I’m doing my order, I look back on the day," he says. "All I can do is smile and be thankful - thankful for having the opportunity to lead an extraordinary group of young Chefs that wow hundreds of people each day.”