About John Paolone

Café Firenze's Co-Executive Chef

Co-Executive Chef at Café Firenze

Cafe Firenze's Chef John Paolone

Born in Newbury Park, California
Chef John Paolone's passion for Italian cooking began at a very young age. As the son of Italian descendants from Abruzzo, Italy, he was taught traditional cuisine and techniques by his grandparents.

John graduated in 2001 from the Santa Barbara Culinary School and from Le Cordon Bleu Culinary Institute in Pasadena in 2003. He also attended an extensive culinary program in Florence, Italy to expand his knowledge of Italian cooking.

After graduating, John quickly became the Executive Chef at Café Fiore, an Italian Restaurant in downtown Ventura, and then moved to become the Chef at Saticoy Country Club.

He has been working as the Executive Chef at Café Firenze since it's opening in 2007 and Executive Chef of Firenze Osteria since its opening in 2009. Since 2010 John has been the head of Fabio Viviani Culinary where he teaches and trains chefs the techniques of running a successful kitchen. As a part of the Fabio Viviani team John has helped launch Mercato (multi locations), Osteria LAX Terminal 6 and Portico restaurant in upstate New York. As Executive Chef, John is a fan of making everything from the freshest and highest quality ingredients. In doing so, he chooses to import ingredients and products from Italy for the sake of keeping things traditional. Among other things, Chef John enjoys making braised meats in rich sauces that bring out the true flavor of Italy. "My favorite dish by far is the Braised Veal Shank, the Osso Buco. Nothing says Italy better than a ten-hour braised veal shank," says John.

Confident in his work ethic, and style of cooking, Chef John Paolone feels nothing on this planet can stop him from providing high-quality meals to the true "foodie" in all of us. Today, John Paolone is an instrumental and driving force in Café Firenze. Teaming up with Fabio, these two exemplary chefs are planning to take over United States, one meal at a time.