John Navarria

Executive Chef

John Navarria brings over two decades of culinary expertise to his role as Executive Chef at Rye Street Tavern Restaurant in Baltimore, Maryland. His journey through the hospitality community has been nothing short of remarkable, with stints at renowned establishments across the United States. From his time at Petit Louis Bistro in Baltimore, where he upheld classical French culinary traditions under the guidance of Cindy Wolf and Tony Foreman, to his tenure at Brennan's in New Orleans, where he contributed to the restaurant's legacy as a premiere Creole destination, John has consistently delivered excellence. His dedication to maintaining the highest standards of quality, from menu creation to kitchen operations, reflects his commitment to both the craft of cooking and the satisfaction of diners. Now, at Rye Street Tavern, John Navarria is poised to elevate the culinary experience with his unparalleled expertise and passion for hospitality.