John received his Bachelor of Science degree in Food Management from Rochester Institute of Technology in 1995. He completed five months of intensive training under Paul Bocuse at the Ecole Des Arts Culinaires in Ecully, France.

Experience:

• Executive Chef, DelMonte Lodge, Rochester, NY
• Executive Chef, Park Avenue Pub, Rochester, NY
• Sous Chef / Banquet Chef, Daisy Flour Mill, Rochester, NY
• Garde Manger / Chef, Oak Hill Country Club, Rochester, NY
• Commi, Saisons, Ecully, France