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 Award-winning Chef John Procacci is the former Executive Chef for a local natural food chain and Spa Chef for The Wyndham Palace Resort and Spa at Walt Disney World. He is a culinary artist who loves to create and cook gourmet, savory, and delightful, yet healthy food.
Originally from Orlando, Florida, Procacci began his career as a chef while serving in the United States Navy stationed on the USS Princeton CG-59. During this time, he toured the world and served in the Gulf War. He quickly ascended from assistant cook to Pastry Chef, to Galley Chef, to Chef of Officer's Quarters, and finally to Captain's Personal Chef.
After leaving the Navy, Procacci attended Valencia Community College and received his Associate of Science degree in Hospitality Management in 1994. After graduation, he was hired as the Chef Tournant for Arthur's 27, a five-star and five-diamond restaurant in Disney's Buena Vista Palace. His duties included researching and developing nightly specials. During this time, he worked as Pastry Chef, Poissionier and Saucier, and Garde Manger.
In 1996, Arthur's 27 promoted Procacci to Spa Chef for the newly built 15,000 square foot Buena Vista Palace Resort and Spa. There, he developed Spa Cuisine menus from appetizers to desserts for hotel restaurants, including the Outback Restaurant, Arthur's 27, The Watercress Cafe, and The Courtyard Cafe. He also developed Spa Cuisine menus for banquets, room service, and events ranging from black tie affairs to barbecues. Among his responsibilities was the training of other chefs and servers on product knowledge, cooking techniques, nutritional analysis, special diets and cuisine. He managed food production and cooking techniques, and offered ongoing cooking classes for hotel guests, Channel 2 News and Williams Sonoma.
In 1997, Procacci was recruited by Dale Bennet to become the Executive Chef of cafe operations for Chamberlin's Natural Foods, Inc. With eight stores, Chamberlin's is the largest gourmet deli operation in Central Florida. To boost lagging sales, Chef Procacci rejuvenated the concept and menu, effectively managed costs, and raised the public profile of the company. He created new menus for organic juicing, smoothies, pizzas, salads, a hot bar, soup bar, deli, grab-n-go, and desserts. From 2000 to 2003, Procacci studied at The American Health Science University to better serve his clients in nutrition and wellness.
After leaving Chamberlins Natural Foods in 2001, Chef Procacci started his own business under the name The Healthy Chef™, Inc.
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