John Greeley’s sumptuous creations stem from a love of fine art, exceptional culinary skill and a passion for local ingredients. John’s formal training was conducted at New York City’s School of Visual Arts and Savannah (GA) College of Art and Design. 

John’s culinary career spanned the east coast from Nantucket Island to 45 South in Savannah, GA before he found his home at ‘21’.  Joining ‘21’ in 1995, he was quickly promoted to sous-chef. In 2002, he became opening sous-chef of The Upstairs at ‘21’, and is currently executive chef of ‘21’.

John’s know-how with new American cuisine combined with his training in the fine arts provides a unique platform for his creations by using the freshest ingredients in tasty and visually exciting new ways. John’s wild game and fish dishes have wowed ‘21’ patrons for nearly 10 years.

John is the media’s go-to-guy for holiday help: his untraditional wild turkey and breadless squash stuffing was syndicated in 2004 and 2005 by the Associated Press. When NBC’s TODAY Show needed a new twist on Christmas, John ably demonstrated his effortless “goof-proof” goose. He has appeared three times on CBS’s Saturday Early Show “Chef on a Shoestring” and has made chili with David Tutera on Discovery’s The Party Planner.

Phil Pratt, the Wine and Beverage Director at '21', is mostly recognized as our Bar Room Sommelier, a post he’s held for ten years.

This CIA graduate is affiliated with the American Sommelier Association and the Institute of Masters of Wine (he was the recipient of their first Rosemount Scholarship); Phil is a two-time panelist for the New York Times "Tasting" column and served as an advisor to Wine and Spirits magazine.

Phil’s extensive experience at some of NYC’s top restaurants (such as Arcadia, The Post House and Windows on the World) includes front-of-house managerial positions and wine/beverage responsibilities.

Kimberly Bugler has the “sweetest” position at ’21’. An accomplished pastry chef, she recently joined ’21’ after a brief stint at newcomer Dennis Foy. Prior to that, she spent three years as executive pastry chef at J.W. Marriott Resort in Las Vegas. Kimberly was her class valedictorian at French Culinary Institute, receiving her Grand Diplome in Culinary Arts.

Kimberly has enhanced ’21’s dessert menu by expertly blending classic items with her globally-influenced sumptuous treats. Luscious new additions include Cappuccino Cheesecake, Raspberry Hazelnut Financier, Dark Chocolate Marquise, Strawberries and Cream Dome, and Chocolate Orange Tart.

Her creativity and sophisticated presentation is delighting the discerning palates of ’21’s patrons; her beautiful creations have been featured in Art Culinaire; New York; Discovery Channel’s The World Culinary Olympics; TLC’s Extreme Weddings; and Food Network’s broadcast of the National Pastry Team Championship.