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Meet the Chef

John Imbriolo, Director of Culinary

David Marks, Operation BBQ ReliefJohn Imbriolo was destined to become a chef. He began his career at 13, studying Italian cuisine in his father’s kitchen as the fifth generation to study culinary arts. After earning a degree in Restaurant Management, John honed his skills at hotels and restaurants across New York City, including Naples 45, the exclusive Doubles Club International, and the famed “21” Club. He has been a featured chef at the James Beard Foundation, and his creations have graced many prominent magazines and newspapers, including La Cucina Italiana, New York Magazine, Nation’s Restaurant News, New York Times, and the Daily News.

Before joining Operation BBQ Relief in 2021 as Director of Culinary, John brought his talents to the national stage with Romano’s Macaroni Grill, where he earned the brand the coveted Menu Masters Innovator of the Year Award. After moving to Texas, John created and developed savory dishes for native Texas restaurants such as Texas Land & Cattle and Lone Star Steak House. He has appeared on “Good Morning Texas”, “Great Day Houston”, and The Broadcast television shows. In 2018, John was named Chief Culinary Officer for Food First Global Restaurants, where he led the culinary teams for both Brio and Bravo restaurants.

John describes his work with Operation BBQ Relief as the most rewarding of his career. “As a chef, there’s no greater feeling than when you are given the opportunity to cook for people in need and provide that ‘one meal that matters.’”


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