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John Norman, a native of Birmingham, Alabama, developed his love for cooking at a young age. After graduating in 2001 from Culinard, The Culinary Institute of Virginia College , one of the south’s premier cooking schools, Chef John trained under Chef Frank Stitt at Highlands Bar and Grill and Chez Fon Fon. In his time under chef Stitt, Norman developed his love of southern cuisine with an influence of fresh, local ingredients. After a stint as sous chef under Steve Vanderpool, Norman graciously accepted the Executive Chef position at Cuvee Beach.

This highly skilled Southern chef is passionate about creating dishes using the bounty of the gulf coast’s wonderful seafood and produce. By utilizing the freshest ingredients available every season, the natural flavors of his food take center stage. Chef John has held a key position in the development of southern continental cuisine, defined by menu items such as Shrimp with Stone Ground Grits, Spicy Fried Oysters, and Double Cut Oven Roasted Pork Chop. The innovative fare pairs perfectly with Cuvee’s extensive wine list from all over the world.

Recipes:
Shrimp & Stone Ground Grits, Spicy Fried Oysters, and Oven Roasted Pork Chops