John Coletta

Teaches at La Scuola at Eataly Chicago

John Coletta, a first generation Italian-American, is a restaurateur and author who serves as Executive Chef and Managing Partner of Quartino Ristorante & Wine Bar. John trained under Alain Ducasse at Louis XV in Monte Carlo, Joel Rubuchon in Paris and Three-Star Michelin chefs Pierre Wynants and Pierre Romeyer in Brussels. As Executive Chef at Nikolai’s Roof of the Hilton Atlanta, John earned a Four Star Award from Mobil. John’s reach as a chef broadened when he became a culinary Olympian. An individual gold medalist in the 1984
Culinary Olympics, he went on to snare another gold medal in Frankfurt, Germany in 1992 as part of the Culinary Olympic Team U.S.A. At the 1997
Epcot International Food and Wine Festival, Chef Coletta shared the billing with the likes of Julia Child and Paul Bocuse as part of the Visiting Masters from the World of Food Program.

While he is a native New Yorker, John’s migration to The City of Broad Shoulders offered him the chance to join the ranks of Chicago’s top chefs. Opening Entre Nous and Primavera at the Fairmont Hotel and the acclaimed Caliterra restaurant in Chicago’s Streeterville neighborhood as Executive Chef paved the way for his most promising endeavor. In 2004, John embarked on a partnership with co-founders Steve Lombardo and Larry Shane to bring his vision of a classic, urban-Italian ristorante to life. John infused Quartino Ristorante & Wine Bar’s seasonally driven menu with authentic regional preparations of rustic Italian recipes – many of which date back 200 years. His preparations of house-cured and aged Salumi, such as Soppressata, Pancetta and Duck Prosciutto, along with cheeses made daily in-house, are a nod to John’s love and respect for La Vera Cucina Italiana. Quartino opened its doors
in December of 2005, and is now entering its ninth year of showcasing the flavors and traditions of Italia’s most vibrant regions to Chicago diners. Quartino is the recipient of the coveted Ospitalità Italiana, which is awarded by the Italian government and recognizes restaurants which uphold the traditions of Italian culture. In 2009, Coletta authored and published 250 True Italian Pasta Dishes, a cookbook dedicated to his passion for La Vera Cucina Italiana.

Classes taught by John Coletta

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