John started his career with James Beard Award-winning chef Takashi Yaghashi. Eventually, John partnered with Chef Larry Forgione, the founder of the farm-to-table movement, to launch the iconic An American Place brand beyond NYC. He went on to helm fine dining kitchens in NYC, Detroit, St. Louis, Sacramento, and San Francisco. To expand his portfolio, John served as Culinary Director for RH Hospitality, a $30M platform with 12 North American locations. His culinary achievements have led to articles in 37 publications—including the front-page of the Food Section in The New York Times; an invitation to the James Beard House in New York; and three stars in The San Francisco Chronicle.
- The client:
- John Griffiths