John Ciarametaro

Born and raised in Gloucester, MA, John Ciarametaro’s passion for Food Science was sparked by his high school biology teacher, Ms. Sandra Locke. Aside from her work as a high school science teacher, she was a registered dietitian - a profession that intrigued John greatly in his youth. Naturally, upon entering his undergraduate studies, John was intrigued by the field of nutrition. John graduated Magna Cum Laude with a Bachelors of Science in Food Science and a minor in Biology.

Taking his expertise into the private sector, John Ciarametaro started his career in food handling in 2002 as a Quality Control Technician with Legal Sea Foods, Inc. In 2005, John was promoted to Quality Control Manager, where he was praised for his ability to draft effective food handling policy, as well communicate with senior management to ensure its smooth implementation. Promoted to Assistant Director of Quality Assurance in 2008, John Ciarametaro continued his policy work, while taking on new responsibilities to assist the supply chain management of Legal Sea Foods. Working with the organization’s suppliers such as Sensitech United Technologies, Ciarametaro piloted a digital system with remote sensors, giving him and his employees the ability to monitor the cold chain management, giving them the ability to maintain safe food handling from the time the food left the supplier’s facility until it was received at Legal Sea Foods’ quality control center. John developed methods to spot trends and irregular activity, enabling him to pass essential information to the maintenance staff to keep the product safe for consumption.

Currently, John Ciarametaro lives in Milford, MA with his wife Lisa and their two children. When working in his own kitchen, John enjoys concocting cuisine with heavy influence from Italian and Greek ingredients and practices. John plays mandolin with his two brothers in an Irish folk band, and rides his Yamaha VStar 1100 Classic through backroads near home.

John Ciarametaro holds certifications from the National Environmental Health Association, the Safe Quality Foods Institute, the Alliance of Food and Drug Officials, the National Restaurant Association Educational Foundation, the Massachusetts State Laboratory Institute, and the Occupational Safety and Health Administration, as well as training from the United States Food and Drug Administration/National Oceanic and Atmospheric Association for sensory analysis.