Executive Chef - John Baptist Papa Jr.


Born and raised in Upstate New York near the Adirondack Mountains. His upbringing was highly influenced by his Neapolitan/Italian grandparents, Dominic, and Angie Papa. They translated their love and passion for food to him at a young age as he started his culinary career working in upscale restaurants. Throughout his collegiate career at the State University of New York at Potsdam, he continued to hone his craft as a Chef. After graduating college in 2009, John moved to Richmond, VA where he met his wife Sara. Working as a Chef for Hilton Hotels, he learned how to excel as a culinary manager in the hospitality setting. In 2014 John became the Sous Chef at the 4-Diamond rated Westin Richmond. Chef John continued to excel in his career in Charlottesville, VA at the 4- Star Boars Head Inn and as Catering Chef for the University of Virginia. Now Chef John has come returned home to Richmond as the Executive Chef of Small Batch where he will display his culinary passion and innovation.