After graduating from the Niagara College Culinary Management program, Chef John worked at Almeida in London, England under the tutelage of Chef Ian Wood for two years.
With experience at Michelin-starred restaurants such as L’Escargot, The Square and the Orrery under his belt, John honed his classic French techniques for seven years as the Senior Sous Chef of Auberge du Pommier, one of Toronto’s most celebrated French restaurants. With his love of learning always in gear, Chef John returned to Europe to work at Crillon le Brave.
Respected for his dedication to Canadian cuisine, he has collaborated with those who share his philosophy – Martin Picard (Au Pied de Cochon), Jeremy Charles (Raymonds) and Société-Orignal (foraging specialist). In 2011, John was named the Nine of Dine winner at the Gourmet Food and Wine Expo. In 2012, he was the only chef from outside of Montréal asked to participate in the international Omnivore World Tour to represent Canadian “Young Cuisine” for the first event held in Canada.
Chef John proved his culinary prowess, taking home the gold award at the prestigious 2014 Gold Medal Plates competition after going head-to-head with nine of Toronto’s finest culinary masters at the prestigious culinary event.
At Canoe, Chef John was able to take his cooking to the next level as he is constantly inspired by quality Canadian ingredients, a revelation that came as a result of his travels abroad.
In 2015, Chef John was appointed District Executive Chef of Oliver & Bonacini Restaurants. In this role, he oversees the culinary direction at Canoe, Auberge du Pommier, Jump, and the newly opened Liberty Commons at Big Rock Brewery.