Jon Cropf graduated from Johnson & Wales’ Charlotte, North Carolina campus in 2005 with a degree in Culinary Arts.  His first career position took him to Lake Tahoe, California to Tahoe Mountain Club where he oversaw three restaurants in the resort community.

Cropf knew from about age 12 he wanted to pursue a career in culinary arts.  The appeal of the profession to him is multi-faceted.  “Cooking combines’ science, artistry, agriculture and the environment,” says Cropf.  “It is an amazing mixture, to me it is like a sporting event,” explains Cropf.

Cropf started with Blu as Sous Chef when the restaurant opened in March, 2009.  Cropf was promoted to Executive Chef in November, 2010.

Born in Maryland, Cropf chose a move to the South because he wanted to be back where Southern hospitality was the norm.