Meet the Chefs

John Sapienza

Executive Chef John T. Sapienza recently established SJ Foods, LLC marketing his  recipe for “Sap’s  Puddin”.  For nearly 15 years Chef Sapienza prepared and served his delicious rice pudding in many local restaurants.  Now Sapienza is preparing and marketing his famous rice pudding which is available in several grocery stores and markets throughout Delaware.

His interest in food preparation began as early as 1981, when he was a junior in high school enrolling in the advanced cooking classes. This interest propelled him to Johnson & Wales College, Providence, RI where he earned an Associates Degree in Culinary Arts in 1984. The college chose him for an externship where he served at Harrah’s Hotel and Casino in Lake Tahoe, NV.

Born at St. Joseph’s Hospital in Lancaster, PA, Sapienza grew up in Dover, DE the youngest of four children. His parents include the late Jerry T. Sapienza, former Press Secretary to Delaware Governor Russell W. Peterson, and Dolores Fenix Sapienza, a local writer and resident of Dewey Beach, DE.  In 1985 John married Linda Y. Shroyer of Dover. Linda is a nurse at Beebe Medical Center.  They have two adult children: John T. Sapienza, Jr. a junior at West Palm Beach Atlantic University, and Sarah Maria, a sophomore at West Chester University.

Chef Sapienza’s first job was as a relief cook at Harrah’s Trump Plaza in Atlantic City, NJ where he mentored under Chef Richard Schneider, the 1984 Captain of the Culinary Team in Germany. Sapienza later held the position of Relief Sous Chef at Harrah’s Marina Hotel & Casino, also in Atlantic City from 1986-1989, again under Chef Schneider.

In 2004 Sysco Foods Corporation selected Chef Sapienza to participate in a Mediterranean Cooking Class at the Culinary Institute of America (CIA),  Greystone Campus in California Napa Valley. He is also a gifted ice carver, learning the art by completing a course at the CIA, Hyde Park, NY.  John is an active member of the American Culinary Federation. His other interests are hunting, fishing and spending time with his family.

Chef Sapienza’s work credits include: Executive Chef at Glasgow Arms, Glasgow, DE in 1990.  John held the position of Cook Foreman at Fairton, NJ Federal Correction Institution where he graduated with honors from the Federal Enforcement Training Center in Glynco, GA.

From 1991 to 2008 John held Executive Chef positions at the Seahorse Restaurant, the Atlantic Sands Hotel, Sussex Pines Country Club, Kings Creek Country Club, and Baywood Greens.