John started his culinary training working in classic fine dining at formerly 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 1 michelin* Chez Bruce, Ms Vy’s market restauraunt in Vietnam, as a baker in Flour to the People as well as leading the takeaway operation of The Sun Inn gastro pub during the lockdown of COVID 19.

He resides with his partner in London where the business is based and covers events nationwide and across France through his alternate business Penman Chef Privé.