John has an impressive background and extensive experience in leading restaurants in the UK and Sydney. Melbourne born with Welsh heritage, John trained at the 1 Michelin star 'The Arkle' at the Grosvenor Hotel in Chester.

In Sydney he worked for French chef Paul Pairet at Mesclun in Kings Cross, then for the Merivale group - initially with Luke Mangan at restaurant CBD, then as sous chef at Est, returning to the re-named Bistro CBD as head chef. John then opened his own restaurant Northbridge Bistro where he built a loyal following, many of whom followed him across the bridge to his next venture The Restaurant at 3 Weeds, Rozelle.

In his two and a half years at the 3 Weeds John created menus that emphasised the best seasonal ingredients and the restaurant became a favourite amongst locals and Sydney siders alike. He left the 3 Weeds after winning many awards including "Best Restaurant in a Pub in Australia" and “Gastronomic Hotel of the Year”.
Most recently John was the head chef at The Gunyah Restaurant at Paperbark Camp in Jervis Bay. Here he excelled in bringing his city style to the country – putting a local stamp on his food sourcing regional produce from many small suppliers and using bush elements in his techniques. He was integral in the restaurant being listed in Australian Traveller Magazine’s Top 100 Gourmet Experiences and was nominated as a finalist in the Country Style Chef of the Year Awards as well as rating highly in the SMH good food guide.
In 2011 John was asked to set up and head dinners at the well known Sourdough Café in the picturesque town of Berry, where he stayed for the next 2 years much to the satisfaction of the locals and the many tourist who pass through this busy part of the South Coast. It also brought many past guests from both Northbridge and The Three Weeds back to try John’s food. Again highly rated in the guides and also a first time listing in Gourmet Travellers Australia Good Food Guide for the 2 consecutive years.