John Paul Iacobucci, Executive Chef
With a passion for cooking with fresh ingredients and making each dish shine with its unique flavor, Executive Chef John Paul Iacobucci is the ideal team leader for The Guild House.
Iacobucci was raised in Marion, Ohio in a large Italian family, where cooking played a large role in his childhood. Visits to his father’s side of the family meant a chance to be in the kitchen and cook with freshly picked vegetables and herbs from the garden and the opportunity to learn how to make cavatelli (ricotta-based pasta), meatballs and sauce from scratch. Using fresh, quality ingredients inspires Iacobucci and is reflected in the menu at The Guild House.
Chef Iacobucci’s professional path began with kitchen duties as a dishwasher when he was 16. He fell in love with the fast pace of restaurants and quickly worked his way up the line. He participated in Columbus State Community College’s Chef Apprentice Program while working in several restaurants.
While still in school, he became a line cook at Martini Modern Italian (Martini) in 2009. He was then promoted to sous chef at Ocean Prime Dallas, but eventually moved back to Columbus to become the sous chef and then executive chef at Martini.
With nearly a decade of experience with Cameron Mitchell Restaurants, Iacobucci enjoys cooking with quality ingredients and the comradery in the kitchen. He says that the menu at The Guild House reflects the creativity the team has, as well as the freshness the seasonal food brings to the table. His mission is to constantly learn more about the food that sustains us and where it came from.