A Labor of Love in Naples, FL

Some people fall into a life of hospitality. Others work their way up, step by step. For Johnny Griesedieck, growing up in and around the industry instilled in him a passion and work ethic that would propel him to the heights of Naples fine dining as General Manager of Truluck’s Naples.

Industry Roots and St. Louis Beginnings

With family roots in the industry that go back generations, hospitality was already woven into the fabric of Johnny’s life. The Griesedieck family owned Griesedieck Brothers Beer and Falstaff, which grew to America’s third-largest beer producer in the 1960s.

Years later, his father became a beer salesman, and as a kid, Johnny loved to go on deliveries with him throughout St. Louis. Everyone knew Johnny’s dad, especially in restaurants. It was an early lesson that, in this business, relationships matter as much as the product being delivered.

In high school, Johnny’s own journey in the industry began. He and a group of friends started working at a local St. Louis restaurant called Ice and Fuel, a neighborhood hot spot where everyone seemed to know each other. What began as washing dishes and bussing tables quickly turned into something more: cooking in the kitchen, bartending, running food, and doing a little bit of everything to help keep the place moving.

“We kind of ran the place,” Johnny says with a smile. “It was a very memorable time in my life, and it’s how I got into the industry.”

Building the Foundation

From there, Johnny gained more and more experience in hospitality, building his foundation the old-fashioned way: by working hard. He spent years in restaurants, bars, and kitchens around St. Louis, including Trainwreck and Paddy-O’s, a stadium bar near Busch Stadium. During the summers, he worked landscaping jobs with his uncle, often starting at 6 a.m. in the St. Louis heat before heading to a bartending shift that could run until 3 a.m.

“It’s safe to say I learned the value of a hard day’s work,” Johnny says. “And that is who I am today. Always ready to roll up my sleeves and get the job done.”

Those years were invaluable, helping Johnny become known and respected around the city just like his dad. He’d made a name for himself, his skillset was growing, but the beach was calling.

Rediscovering Naples and Refining His Craft

For as long as hospitality has been a part of the Griesedieck story, so too has Naples, FL. Johnny’s great-great-grandfather began visiting Naples in the 1930s, and in the late 1940s, his family purchased a home on the beach in what is now Port Royal. Johnny himself was born just down the street from Truluck’s Naples at NCH in 1987. It’s always been a part of him.

When Johnny moved back to Naples in 2016, Truluck’s was already on his radar. He loved seafood, knew the restaurant’s reputation, and admired the quality of food and service. So he applied in person for a serving position, but didn’t receive an offer. As he tells it, he was “a little less polished” at the time, but he wasn’t deterred.

Truluck’s stayed in the back of his mind, and he did the only thing he knew: keep working hard. For two years he gained more experience, becoming more knowledgeable, more confident, and more polished in everything he did. So when he saw an opening for a food runner at Truluck’s, he jumped at the opportunity and applied again. This time, he got the call. That moment was truly the start of a career, one that would take him through several roles—food runner, bar back, server, leader, and eventually to General Manager.

Leadership Philosophy

Johnny’s path to the top has given him a unique perspective, full of insight and empathy. He has worked alongside many of the same team members he now leads, and he understands the rhythm of the restaurant from almost every angle. He knows what the team needs before they ask. He knows what guests expect before they say it. And he knows that leadership is not about standing apart from the work—it’s about stepping into it.

“I’ve done almost every job in the restaurant,” he says. “Anticipating the needs of my employees, guests, and the restaurant itself is second nature to me.”

What sets Johnny apart most, though, is his energy.

No matter what kind of day he’s having, when he walks through the front doors of Truluck’s Naples, he’s ready. Ready to welcome guests. Ready to support the team. Ready to set the tone.

“When I lead preshift in Naples, it’s all about tone, energy, excitement, and smiles. Some laughs as well.”

Creating Memorable Moments

The same energy is on display during service every night. For Johnny, creating a memorable guest experience begins with treating people as if they are walking into your own home. It’s about warmth, presence, and making people feel seen. Over the years, he has built relationships with his regular guests, sharing meaningful moments and helping them celebrate milestones.

“The restaurant and I are part of their lives,” he says.

Four years ago, Johnny decided to join the leadership team at Truluck’s. At the time, it was not an easy choice—he loved being part of the service team—but it has become one of the best decisions of his life.

“I’ve always been told that hard work brings on good luck,” Johnny says. “With the right leaders in place above me, I’ve been given so many wonderful opportunities to grow my career.”

Giving Back to Those in Need

After giving it his all every day in the restaurant, Johnny is still always seeking ways to give more and give back. One of his proudest Truluck’s memories comes from Flavors on 5th, an annual summer event in Naples. During the event, for every TRU Ninety-Two prix fixe menu sold, Truluck’s donates $1 to Beverly’s Angels, an organization that provides Christmas gifts for those in need, including people who work along Fifth Avenue South in the hospitality industry.

Last summer, Truluck’s Naples raised more than $2,500. During the holiday season, Johnny and the team brought Truluck’s carrot cake cupcakes to the volunteers assembling “Santa’s Sacks” and took part in the gift-giving.

“To see the look on the kids’ faces when receiving the gifts from the money we raised was beyond amazing,” he says.

Life Outside the Restaurant

Away from the restaurant, Johnny is exactly the kind of person you would expect him to be: active, outdoorsy, full of stories, and always ready to bring people together. He moved to Florida for fishing and golf and makes plenty of time for both. He loves the ocean—boating, swimming, and, most recently, scuba diving, which quickly became a new obsession after a trip to Islamorada.

He is a sports fan through and through, whether watching, playing, or traveling for the experience. He has completed two Ironman triathlons, holds Miami Dolphins season tickets, and has attended everything from the College Football National Championship and World Series games to The Masters, the U.S. Open tennis tournament, and the Waste Management Open in Phoenix.

He also loves music, especially the Grateful Dead, and recently saw them at the Sphere in Las Vegas and at their final show in San Francisco’s Golden Gate Park. When he wants to unplug and recharge, he heads outside for hiking, camping, or exploring national parks with his golden retriever, Delilah.

At home, like at work, Johnny is all about bringing people together, often through food. Being from St. Louis, he knows his way around barbecue. Friends and family count on him for a good time—and for ribs.

“I can really BBQ some St. Louis-style ribs,” he says.

When asked who he would most want to share a meal with, his answer is immediate: his dad.

“I’ve watched him prepare meals on Christmas, Thanksgiving, and Easter Sunday for the entire family my whole life,” Johnny says. “Anything I have learned started with him.”

Working Hard for Others

Johnny’s story is about hard work, yes. But more than that, it’s about working hard for others. His deeply personal, team-focused approach to hospitality and leadership comes from family meals, neighborhood restaurants, long days, loyal guests, and the belief that people remember how you make them feel.

And for Johnny, the next step is simple: keep working hard, keep learning, and keep making the most of every opportunity that comes his way.

Experience Truluck’s Naples

Visit us at Truluck’s Naples and be welcomed like family. Come and feel the infectious energy that Johnny and his team create, while enjoying the ocean’s finest seafood, fresh Florida Stone Crab, and USDA Prime steaks. Your table is waiting.

FAQs

Who is the General Manager of Truluck’s Naples?

Truluck’s Naples is led by General Manager Johnny Griesedieck. A Naples native born at NCH in 1987 with deep family ties to the community dating back to the 1930s, Johnny worked his way up at Truluck’s Naples from food runner to General Manager and now leads the front-of-house team on Fourth Avenue South.

What type of food does Truluck’s Naples serve?

Truluck’s Naples specializes in upscale seafood and USDA Prime steaks. The menu features Florida Stone Crab in season (October 15–May 1), sustainably sourced fish, the TRU Ninety-Two prix fixe, and a full bar program with a fantastic Happy Hour (4–6 PM daily).

Where is Truluck’s Naples located?

Truluck’s Naples is located in the Fifth Avenue South dining district in downtown Naples, Florida — a walkable corridor known for upscale shopping, fine dining, and the home of the annual Flavors on 5th summer event.

When is Florida Stone Crab season at Truluck’s Naples?

Florida Stone Crab season runs October 15 through May 1 each year. During this period, Truluck’s Naples sources fresh stone crab claws daily through its own fleet of professional crabbers in the Florida Keys.

Is Truluck’s Naples good for special occasions?

Truluck’s Naples is designed for elevated, memorable dining and is a popular choice for celebrations, business dinners, and special occasions on Fourth Avenue South. The restaurant offers private dining options, a curated wine program, the TRU Ninety-Two prix fixe, and a team trained to anticipate and exceed guest expectations.

How does Truluck’s Naples support the local Naples community?

Truluck’s Naples participates in Flavors on 5th, the annual summer dining event in the Fifth Avenue South Business District. During the event, Truluck’s donates $1 from every Flavors on Fifth menu sold to Beverly’s Angels, a Naples-based organization that provides Christmas gifts for those in need, including hospitality workers on Fifth Avenue South. In summer 2025, Truluck’s Naples raised more than $2,500 for the program.