For more than two decades, Cru Catering and Café Executive Chef and Owner John Zucker has been creating a recipe for success in the Lowcountry. His award-winning catering division, Cru Catering, has been voted BestCaterer consecutively since 2001 and his restaurant, Cru Café, is Charleston’s hidden gem receiving accolades and write-ups yearly thanks to John Zucker’s ambition to offer a delicious gourmet twist to comfort food. Cru Café opened in 2002 and is ranked as one of Charleston’s top eateries. As the number one graduate in his class from Le Cordon Bleu in Paris, Zucker has trained and created culinary delights under celebrity chef Wolfgang Puck at Spago in Las Vegas. From there, he became sous chef for the opening of Canoe, which was nominated ”Best New Restaurant of the Year,” by the James Beard Society. Having a knack for knowing a kitchen inside and out and a fiery determination to serve top notch creations, John Zucker is also one of the most sought-after restaurant consultants in the Southeast. Zucker has served as a restaurant consultant for McCrady’s Restaurant, 39 Rue de Jean and Fish, in Charleston, SC, and Nona’s Italian Kitchen in Atlanta. Zucker is active in the nonprofit community and was recently named Vice President of Charleston Chefs Feed the Need. When he’s not helping out local charities, he spends the rest of his time focusing on ways to keep the restaurant and catering business fresh and inventive.
Born in Albany, GA, Williams graduated from the College of Charleston in 2000 and received an Associate’s Degree in Culinary Arts from the Culinary Institute of America in 2002. After working at the Cassique on Kiawah Island, Williams had the pleasure of cooking for some high profile guests, most notably, Vice President Joe Biden. At the time, he was also able to learn and work with consulting chef Tom Colicchio. Williams went on to work at FIG in Charleston under Chef Jason Stanhope and Chef Mike Lata. As Chef de Cuisine for Purlieu, the hospitality industry has been second nature to Williams since the age of 17. While he’s not in the kitchen working, Williams enjoys spending time with his wife Katy and their young son, Archie.
Jacob Fuhr has spent over 20 years in the food, beverage and hospitality industry. Ranging from nationally renowned restaurants to five start resorts Jacob has acquired an unimaginable knowledge of management and the wonderful world of wine (including the maintaining of the 1200+ bottle wine program at The Ocean Room).
Interested in wine and viticulture since the time he embarked on a career in food and beverage, Jacob went on to receive the Introductory Level Certification from The Court of Master Sommeliers Guild in January 2003. He completed the Certified Sommelier Exam in February 2007. His favorite wines are Esoteric Spanish wines and he enjoys a good Hoppy IPA. Going for a cocktail? Jacob chooses Pre-Prohibition Era Gin or a solid Whiskey. Jacob has been a resident of Johns Island, SC, for the past seven years. Living the American dream he and his wife, Samantha, just recently had a baby boy. He also enjoys the active lifestyle Charleston allows spending free time playing golf, fishing, playing soccer and rock climbing.