The son of a Tyneside fisherman John developed his passion for food at an early age. After studying for his City and Guilds at South Shields and Westminster Colleges, John began his culinary career at the Royal Garden Hotel in Kensington followed by the position of Chef Director at Le Crocodile Restaurant. John joined the distinguished Savoy Group in 1986, becoming Executive Chef at The Ritz in 2004.
A member of the Royal Academy of Culinary Arts for 20 years John is also Chairman and a tireless promoter of the education and training of young chefs. The recipient of numerous awards throughout his career, John is the first British chef to be honoured with a Chevalier de l’Ordre du Merite Agricole from the French Government for services to French cuisine. Furthermore, John was awarded an MBE for services to hospitality in 2008.
Willingness, hard-working, honesty and enjoys good food
Refined tasted and cooking techniques, great style, finesse, understands the principals of cooking, possess the
ability to make good flavours.
Someone who can put a dish together with great tasting flavour combinations, and flair.
South Shields and Westminster College
In my first job, the GM’s wife as she bought lots of ingredients from France, she would always share them
allowing us to taste amazing items: Goose liver, saffron, poultry, herbs, spices. This made me want to explore
flavours more.
A tasting with Baroness Thatcher for her 70th Birthday, which the queen was attending as a guest, she told me a
fascinating story, the moral of which: I was in charge. Quite a daunting yet proud moment, coming from
someone with such prominence and power.
Lemon Verbena, it can be used in every course.
Truffle mandolin
More theatre within the room, table side service
Simple foods which are freshly grown, picked and served