Eugene T Guazzo, CEC
Creator/Owner, Guazzo Enterprises

A Family Tradition since the 1920s

After completing his culinary education he was asked to return to the Culinary Institute to be an Assistant Chef Instructor and then sent by the school to New York to work in Palio, an Italian restaurant owned by the Tony May Group.

His task while there was to learn and compile data to set up a new fellowship position in the Culinary Institute’s restaurant, Caterina De Medici.

After completing these tasks for the school he returned to his native Washington D.C. metropolitan area to work for several years as executive chef for two well known East Coast multiple restaurant groups: Clyde’s Corp. and the C.A. Meur Corp. While still in the Washington area he and his wife, Cheri who also has extensive restaurant experience, bought a small Italian restaurant in Fairfax, VA where they remained until 1998, when they moved to the Southern California area to escape the East Coast winters and humid summers.

Chef Guazzo was contracted to open a third restaurant, Hop City Blues and Brews, for the Very Fine Foods Corp. who already had operated The Summit House and The Catch restaurant in Anaheim for many years. Following that he was offered an executive chef position with one of Orange County’s premier caterers, Craig’s on the Table, to help the well established owners expand and operate their facilities.

In 2000 he was approached by the world famous Crazy Horse Steakhouse to throw a grand finale event for the close of their twenty year old facility and asked to open their new location in the Irvine Spectrum. After this year long task was completed he was contracted by Jason Schmid of J.T. Schmid’s Restaurant & Brewery to run his power house 500 seat location across from the Arrowhead Pond home of the Ducks hockey team, (now known as the Honda Center) and the world champion Anaheim Angels stadium. Chef Guazzo was responsible for operating and managing this multi million dollar establishment with a kitchen staff of over forty employees who produced meals and provided service to a few thousand patrons during premier concert and sporting events.

In the Fall of 2001, after five years with J.T. Schmid’s, Chef Guazzo and his wife Cheri where approached to build and implement a “healthy lunch program” at an innovative upscale private elementary school in Southern California, St. John’s Episcopal. Up until seven years ago before Guazzo’s Catering took over the lunch program at the School meals were purchased from outside sources and redistributed “ready to eat” to the children. No other caterer, at that time in California, was licensed by the Health Department to prepare food made fresh “in house.”

The Guazzo’s pioneered a program under strict guidelines to obtain a certificate rating allowing food to be prepared and monitored as if in an actual restaurant setting. Provisions were also made in their program to provide special dietary meals to children who’s family or physician required a special needs diet on a daily basis.

Currently the Guazzo’s operate Guazzo’s Enterprises providing St. John’s School with over 2800 meals per week and contract privately catered events ranging from small dinner parties to corporate and wedding services in Southern California. They have also expanded their operations to the East Coast and are currently marketing and selling a wide variety of proprietary dressings, soups, tempinads, and pate’s on line and in boutique and supermarket settings.


B.A. in Art History; Salisbury State College, Maryland,(’86)

B.S. in Geography; Salisbury State College, Maryland,(’86)

A.A.O.S. Culinary Degree; Culinary Institute of America, New York,(‘88)

C.E.C. (Certified Executive Chef)