MEET THE CHEF
CREATIVE COMFORT FOOD by SUE CUShMAN
PHOTOS AlliSoN NiCkEll
The Cru Café, a locals’ and foodie favorite in Charleston, South Carolina, can be found in an 18th century, single-family style home on Pinckney Street. The setting is classic yet inviting, just like the fare. Cru Café along with Cru Catering offer the best in upscale, comfort food—think mac ’n cheese with crawfish—along with a wine list tailored to the varied menu and rich desserts. “When it comes to food, I like to play the field,” says chef and owner John Zucker. “That’s what makes the combination of a catering business and a restaurant perfect for me—I can’t be loyal to just one genre.” The food from Cru is probably best described as “eclectic modern American Cuisine,” so-called because of the Italian, Asian, Southern, Southwestern, and Caribbean influences that are so evident in Zucker’s style. “One of my favorite things about being a chef,” he says, “is working directly with
Chef John Zucker–Chef and Owner, Cru Café
people—sitting down one-on-one to create a custom menu that is interesting and innovative.” The chef is also a big fan of sustainable seafood and a firm believer in its culinary and
Zucker’s background is what makes his
environmental benefits. Zucker is an honorary partner of The South Carolina Aquarium’s
expertise so valuable to would-be restaurateurs
Sustainable Seafood Initiative. The program is designed to promote the use of local and sustainable
and restaurant-goers alike. Zucker has 25 years
seafood in South Carolina’s restaurants. It helps ensure that consumers have fish for the future by
experience in the hospitality industry. The top
educating participating chefs about sustainable seafood issues and promoting local seafood products.
graduate of his class from the Cordon Bleu in
It also works to educate the public and encourages consumers to dine at partner restaurants.
Paris, he’s also studied under Wolfgang Puck at
The program is guided by an interdisciplinary and diverse steering committee, ensuring that it
Spago in Las Vegas, where he adopted Puck’s
balances the needs of the environment with the world population’s need for seafood. Chef Zucker
rigid standards, “Do it right and use the best
adheres to these guidelines and it reflects in the dishes he serves. Zucker’s fish are less than 24
possible ingredients.”
hours old when they arrive in his kitchen, thanks to a relationship with a local seafood supplier. The results are divine. Former executive chef for Sonoma Café and Wine Bar in Charleston, today Zucker is one of the most sought-after restaurant consultants in the Southeast. He returned to Charleston 10 years ago
It’s a motto that has helped Cru Café and Cru Catering win acclaim, both for the sustainable food they serve, and the menus they create.
to open Cru Catering, a full-service, customized catering company, and opened Cru Café, featuring upscale comfort food, eight years ago. 74
www. GuyHarveyMagazine. com
Check out Cru Café online at crucafe .com
