Born and raised on the Upper West Side of New York City, John developed an early appreciation for art, design and hospitality. While initially pursuing a career in entertainment, his path took an unexpected turn when he joined the team at the Four Seasons Hotel in Beverly Hills. It was there, in the world of five-star, five-diamond hospitality, that he discovered his true passion: the art of fine dining and impeccable service.
With a keen eye for concept development and a deep understanding of guest experience, Chef Colón became an integral part of some of the most renowned hospitality brands. He played a pivotal role in launching Ian Schrager’s Hudson Hotel, as well as the Morgan and Royalton Hotels, which pioneered the boutique hotel movement.
In 2015, a visit to Naples, Florida sparked a new vision. Recognizing a lack of authentic Spanish and high-end Latin cuisine in the region, Chef Colón saw an opportunity to introduce Southwest Florida to the bold, sophisticated flavors of his heritage. A first-generation Puerto Rican-American, he was raised on the soulful dishes of the Caribbean and the refined techniques of Spain.
In 2020 he launched Bodega Ole in the Naples Design District, and in 2022 he opened El Basque in Bonita Springs, an intimate, ingredient-driven dining room inspired by the Basque region. He has also developed, opened and consulted on Latin restaurants across Southwest Florida, including Islas Restaurant, Espiritu Peruvian, BCN Paella and Bayshore Bodega.
Today Chef Colón and his wife Annette also run Quetering, their catering company, bringing the same food to weddings, offices and parties across Southwest Florida.
