As a fourth generation culinarian, it is no wonder John has taken on this industry in stride. He began his diverse career dish-washing at the age of 14 and moving his way up to Sous Chef at Andre’s Banquet Hall. He began his education at STLCC Forest Park where he earned his associates in Hotel Restaurant Management. While at Forest Park, John was able to study abroad in Canterbury, England. He went on to earn his Bachelor’s degree at St. Louis University in Organizational Studies.
John followed his passion and started his culinary experience under Certified Master Chef Aiden Murphy at Old Warson Country Club. He expanded his career by traveling to Australia and managing in a 500 seat high-end restaurant. He learned the ins and outs of high quality quick service at Chipotle Mexican Grill, gained sales and equipment expertise at Ford Hotel Supply Co, and developed the skills of butchering and charcuterie at Bolyard’s Meats and Provisions.
He is a proud new father who takes pride in mentoring and thrives on organization and efficiency.