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    Chef John is no stranger to the culinary world. Cooking since the age of 8 years old, Chef John began his culinary career cooking for his boss and clientele by doing in-home gourmet dinner experience services. From there the culinary options began to blossom and for the last 33 years Chef John has built a career ranging from the simplest of meals to the most elaborate with the ability to cook for over 3000 guests. With two James Beard Nominations, a Top 10 Finish in the 2015 World Food Championships and Two World Series Championships, Chef John is a culinary force providing the ultimate in gourmet dining experience.

    The kitchen and food service is no stranger to the Chef. Television Craft Services, Concessions, Kitchen Management, Restaurateur, Culinary Management and more, the chef has held most every position in the culinary field. In 2005 Chef John began cooking for the 2 time World Championship San Francisco Giants at Scottsdale Stadium, providing meal services for the Athletes, Coaches and Administration for the team and was honored in 2012 with a World Series Ring for his dedication and devotion to the team. Though up until 16 years ago, Chef picked and chose who he cooked for because of his career in the real estate industry and a Senior Executive Vice President, after retiring from that 22 year career he decided it was time to take it (his true love and passion) all full time and he did.

    Chef John has had the honor of cooking for the late Federal Judge John Roll, Senators McCain and Kyl and has had the honor and distinction of meeting Sandra Day O’Connor. For 3 years Chef also cooked for 26 Federal Judges and their staff at the Sandra Day O’Connor United States Federal Court House in Phoenix Arizona. Other Chef clients include the President and CEO of Victoria’s Secret, CH Carolina Herrera, Brooks Brothers Clothiers, Design 44 of Scottsdale, Dillards Corporate Offices and Mrs. Debbie Gaby of Sleep America.

    Growing up in the San Francisco Bay Area, Chef John also has a certification in Soufflé preparation from the prestigious California Culinary Academy of San Francisco, CA. Food has no boundaries, the preparation, the love and the ultimate result is what drives Chef John to create recognizable foods with a gourmet twists and turns. His newest course of study, Molecular Gastronomy, the art of taking the ordinary and making it scientifically extraordinary and a unique mouth experience. In 2008 Chef John was also a semi-finalist in the national kosher cooking contest for Manischewitz. He has also won numerous culinary cooking competitions for his recipe creations and unique approach to culinary presentation, flavor and taste! Ease of preparation is key in teaching, which Chef John has also presented to numerous valley organizations and clubs. Taking the extraordinarily difficult and making it easy for the everyday home cook. July of 2009, Chef John introduced, in anticipation of a visit from Culinary Giant Andrew Zimmern to the Arizona State Fair, Chocolate Covered Scorpions, Meal Worms and Crickets and has been featured in national news and the national publication Travel and Leisure Magazine. Chef John has also had the honor of cooking side by side with numerous executive chefs nationally, including CookingLight Magazines Executive Chef who claimed Chef John to be the only chef across the nation to mirror his recipes for an important client launch party exactly and as requested. Landing Chef John the ability to travel side-by-side with the National Launch Team.

    Be it a traveling Chef or Catering a local event, Chef John has the ability and talent to bring to the table the ordinary, the unique, the unusual and the new with each and every bite!