A native of Colorado, Executive Chef John Signorelli is no stranger to fine cuisine, and leads the talented culinary team at the exclusive St. Regis Houston to interpret his passion for fresh, local and sustainable products with a true regional American influence reflected on The Remington Restaurant’s bespoke menus.
Starting in professional kitchens at a young age of 13, working his way through the ranks, and later graduating with top honors from the Culinary Institute of America has allowed the distinct opportunity for Chef Signorelli to compete in the prestigious Bocuse d’Or competition as a finalist chef assistant to Certified Master Chef David J. Megenis. He has held true to his professional career standard of helping lead Mobil 5-Star, AAA 5-Diamond hotels with numerous Certified Master Chefs and Michelin-starred Chefs. These include Certified Master Chef Peter Timmins at The Greenbrier, Anton Brunbauer at The Hyatt Regency Scottsdale, and later honing his knives at some of the finest kitchens with over a decade of experience tenured at The Ritz-Carlton Hotel Company. These luxury properties include hotel openings with French Master Chef Xavier Salomon in Half Moon Bay, CA., 3-Star Michelin Chef Bruno Menard and Aloysius Bokhorst in Osaka, Japan. Also, at The Ritz-Carlton, he has worked along with French Master Chef Bruno Lopez in Marina Del Rey, CA., French Master Chef Frederic Morineau in Sarasota, FL., on task force in Miami, FL., and has also reopened the New Orleans property. Celebrity Chefs who’ve rubbed shoulder-to-shoulder with him on the line include the late Julia Child, Emeril Lagasse, Roland Passot, Hubert Keller, Eric Ripert, Troy Thompson and Presidential Chef Walter Scheib from The White House.
Since 2008, he has expanded his culinary horizons to The St. Regis Houston where Texas’s rich culinary heritage has been an inspiration for the bold direction of his outstanding and award-winning cuisine. Chef Signorelli’s inviting and refined cuisine at The St. Regis Houston has been featured in numerous magazine, photo, and TV shoots during his current tenure, continuing to be on the forefront for leading the culinary pace for the region.
Besides cooking and dining, Chef Signorelli’s personal passions take him traveling frequently to Asia and Europe, mountain climbing, mountain biking and road racing, playing jazz and classical trumpet and piano, photography, speaking Japanese, and most importantly, spending quality time with his wife and three children.