“My point is to make people happy with food and to understand food,” explained John Feminella, when asked why he chose to be a chef. With many years of experience, John continues his philosophy of creating happy eaters as chef at Zoll Vineyards in Dutton.
John’s life in the culinary world began as a very young boy in his New York home. “Although both of my parents were great cooks, oh so good, but my mom was working. So I would cook dinner for the family.” John began creating new dishes out of ordinary dishes and intensified this talent as the years rolled by. For instance, at the vineyard he has taken what the cucumber does best—making pickles—and created Mexican pickle, barbecue pickle and a combination of vegetable pickles.
Before entering culinary school, John’s first commercial working experience where food was involved was not as a cook. “I was a chicken skinner.” This work was followed by fast foods and ethnic foods. With his love of cooking John decided to attend Johnson & ...