John started his culinary training working in classic fine dining at 3AA Rosette Rushton Hall & Hotel, before travelling to Melbourne where he landed at Pickett’s Deli, a hatted rotisserie café.

There he started his love affair with modern charcuterie and delicatessen cuisine, which had a big influence on the playful style of food he enjoys cooking. Incorporating classic French cooking technique with modern and street food influences.

He has since worked at Ms Vy’s Market Restaurant in Vietnam and at The Sun Inn gastro pub, leading the takeaway operation during the lockdown of COVID 19. He has also gained inspiration from stages at Michelin starred restaurants: The Marcus, Elystan Street, The Hands & Flowers, St John Restaurant and Hambledon Hall.

During COVID he began his journey into private dining through working on the film set of Wild Bones. After which he secured his first seasonal job working in Antibes and has since worked across the Côte d'Azur, the French Alps and in The Hamptons, New York.

He resides with his Fiancé in the South of France and covers events across Europe, the UK and the US.