He was the kid who ran home from school to whip up his own after school snack, to make tomato soup from scratch or home-baked bread for his grilled cheese. Summers? In the garden growing salad and tomatoes in the rich black loam of his native Minnesota. After heading to college and on to building his own family his interest in the foods of the home developed as he was surrounded by great family cooks from the Caribbean, American SouthWest, Mexico, and the American South.
With a deep love of the foods of America, he enjoys culinary trips to the Southwest and South to learn about the culinary traditions in our own country. After more than a decade in the corporate world, Chef John returned to his great passion of food finding a position with a well known Culver City Restaurant Supply House, the perfect venue to develop and share his love of food. By repurposing an underused showcase kitchen he invited local chefs, cookbook authors and culinary instructors to use the space to share and teach. The idea was a hit giving Chef John the opportunity to hone his skills with chefs including Roy Choi (Kogi BBQ, A-Frame), Jason Neroni (Superba Snack Bar), Ray Garcia (Fig), Josiah Citrin (Melisse), the founders of Tacos Puntas Cabras, Farmer Alex Weiser of Weiser Family Farms, and cookbook authors Jacquay Pfieiffer (the Kings of Pastry) and Martha Rose Shulman (The Art of Vegetarian Cooking and NY Times Health Editor), Kevin West of Saving the Seasons and the Grand Dame of Southern Cooking Nathalie DuPree.