John came into the industry as a dishwasher at the age 16. In his small hometown of Dexter, Michigan he worked at the only fine dining restaurant in town called Terry B’s. There he saw (tasted) how amazing food could be—and the rest is history. He is now working alongside Nicole as Sous Chef at How to Cook a Wolf.
First Restaurant Job
Dishwasher at Terry B's
Last Restaurant Job
Alternate Universe Career
Seaplane Pilot/Scuba Instructor
Favorite Late Night Snack
Best Meal Ever
Once when I was young and my mom and sisters were out of town, my dad cooked filet mignon with beef ramen and dinner rolls and we watched Star Gate.
It wouldn't be a secret if I told you…
Favorite Seattle Restaurants
Kashiba Sushi, Shiki Sushi, Le Petit Cochon
What do you love about Seattle?
I love that nature is a large part of being a Seattleite and that getting out to nature is close and convenient.
Favorite Place In The World
Any where I can scuba dive…
Memorable Kitchen Disaster
One time, one of my Sous Chefs was using the hot smoker outside and the gas line to the propane tank had melted and caught fire essentially creating a uncontrollable flame thrower scorching an 8x12 section of a wall in the back of the restaurant. We didn't hot smoke after that.
Can't Live Without
My Cutie Wife
What's On The iPod?
Aqua, Tiesto, Cake…
What Have You Learned?
Most restaurant workers could probably write a book about the things that we have learned. The thing I have taken to heart is that there is always more to learn.