John W. Clancy, renowned chef, restaurateur, cookbook author and culinary arts teacher passed away Wednesday, April 17, 2013, in Lewes. He was born Nov. 24, 1930, in The Bronx, New York, and was predeceased by his brother, Frank; sister, Doris, and is survived by his brother, Robert N. Clancy of Rehoboth Beach, and many nieces and nephews. John served honorably with the U.S. Marine Corps during the Korean Conflict.
John’s celebrated career began in Cape Cod, Mass. as head chef at Chillingsworth, one of the Cape’s more prestigious restaurants, and after many successful years he relocated to the Coach House, a prominent restaurant in New York’s Greenwich Village. His expertise in the culinary arts field was further advanced through his friendship with Julia Child and the many years he worked with his mentor, James Beard. John established himself as a culinary arts teacher, opening his own cooking and baking school, John Clancy’s Kitchen Workshop.
The New York Times hailed the school as one offering “New York City’s Best Baking Course.” John was also the test chef for Time and Life Books, Foods of the World series, at which time he became acquainted with many varieties and preparation of ethnic foods. This phase of his career became the foundation of the televised food show, “Foods of the World with John Clancy.”
John Clancy’s, a successful restaurant he opened in Greenwich Village, specialized in a fish and seafood menu and was the first restaurant to introduce mesquite grilling on the East Coast. His restaurant received accolades from Gourmet Magazine, Town and Country, Travel and Leisure, Vogue and Bon Appetit.
John was distinguished as one of the country’s top 50 chefs in 1981 by Food and Wine magazine and authored a number of books, including "John Clancy’s Fish Cookery," "Clancy’s Oven Cookery," "John Clancy’s Christmas Cookbook" and "John Clancy’s Favorite Recipes."
His interment will be private.
All arrangements are by Parsell Funeral Homes of Lewes.