Cura Hospitality has welcomed two new additions to its executive suite. The foodservice provider has named John Cramutola as corporate culinary director and Jason Clark to the role of corporate executive chef.
In his new role, Cramutola will lead culinary development for Cura as well as provide progressive ideas to enhance guest and patient satisfaction. He brings 14 years of culinary experience to the role. His work experience includes opening a fast casual restaurant and he also served as the saucier and sous chef at Trump National Golf Course.
As corporate executive chef, Clark will assist with the development, implementation and training for Cura’s culinary programs, as well as provide support to chefs across regions. Clark started his culinary career at The Hotel Hershey in Hersey, Pa. Soon after, he went on to operate The Golden Sheaf at the Harrisburg Hilton Hotel and Towers. He later served as the opening chef for Hollywood Casino, where he operated many restaurants, notably Final Cut, a fine dining steakhouse. He joined Cura in 2019 as an executive chef and director of dining services.