Cura is pleased to announce the recent appointments of exemplary chefs who enhance the culinary experiences of residents, patients, and staff.
We are thrilled to welcome John Cramutola CDM, CFPP to Corporate Culinary Director, who leads our culinary development, sharing progressive methods and cutting-edge ideas to enhance guest and patient satisfaction.
Chef John has already made an impactful difference for Cura as he has refreshed training programs such as the Cura Culinary College, created culinary opportunities for chefs to be innovative, and re-designed Cura’s Culinary Standards to reflect the ever-evolving nature of the hospitality industry.
Chef John has worked within the healthcare industry for over 11 years and the culinary industry for 14 years. Chef John strives to instill his passion for food and hospitality into every facet of his work. Along with his years of culinary excellence, he has in-depth knowledge of customer service and client relations.
Chef John has had the pleasure of opening a fast-casual concept restaurant in South Jersey, catering multiple high-level functions for his companies, as well as volunteering for several causes in his community. During his time as the saucier/sous chef at Trump National Golf Course, in Pine Hill New Jersey, he cooked for our 45th president on multiple occasions, along with multiple high-level and celebrity guests. As a director of dining services, he has helped to open multiple new contracts, ranging from small accounts to high-level accounts and systems.
Chef John is a big believer in continuing education and considers himself to be a student of his art. In addition to his degree in culinary management, he has several industry-related certifications. He is a Certified Dietary Manager, ServSafe certified in proctoring as well as instructing, AllerTrain certified, and is currently completing his Certified Executive Chef certification through the ACF.
Pairing his love for food, his passion for learning, and his desire to usher in a new and responsible approach to food service, Chef John is excited about the culinary future of Cura and the talented chefs he is leading!
Chef John is joined by Chef Jason Clark, who was promoted to Corporate Executive Chef.
Chef Jason will be assisting with the development, implementation, and training for our various culinary programs while supporting our culinarians across our regions.
An award-winning chef whose style incorporates a love for modern gastronomy and innovation, Chef Jason is firmly entrenched within an intrinsic belief in the farm-to-table philosophies. He was chosen to be on the show Best of the Best Restaurants and was awarded Super Chef at the Central Pennsylvania Cooking Competition. Chef Jason was also awarded Chef of The Year by The American Culinary Federation and was chosen for the cover of Harrisburg Magazine’s top culinary artists’ edition.
Chef Jason began his culinary career at The Hotel Hershey and later served the Harrisburg Hilton Hotel and Towers where he operated the Golden Sheaf, a four-diamond restaurant. Chef Jason was later given an opportunity to be the opening chef for Hollywood Casino in Grantville, PA. After opening many restaurants in the casino, his reputation was built upon operating Final Cut, a fine-dining steak house. Chef Jason went on to win Distinguished Restaurants of North America at this establishment.
Chef Jason attended the Pennsylvania Culinary Institute Le Cordon Bleu in Pittsburgh.
Chef Jason joined Cura in 2019 as an executive chef managing upscale senior living restaurants, banquets, and catering events.
Contact:
Grace Zarnas-Hoyer, communications and public relations
ghoyer@curahospitality.com
