Emeryville, CA


Marin County, San Francisco, CA


  • Full-Time
  • Live-Out
  • Temporary


  • English

Private Chef

John G.

John’s earliest food memories are of his Southern grandmother’s cooking. The pleasure of delicious, slow-cooked collards with bacon and fruit cobblers inspired his evolving career behind the stove.

Shortly after high school, he earned a Culinary Arts Degree at Schoolcraft College in Michigan.  One of John’s more formative professional periods began while working with a James Beard award winning chef at Tribute Restaurant in Farmington Hills. Four short years later, his talent led him to become the Executive Chef at the exclusive Bay Harbor Yacht Club, while simultaneously working as a part-time chef instructor at his alma mater. He made the acquaintance of Larry Forgione at the Yacht Club, and they forged a relationship that culminated in the 2004 opening of Forgione’s legendary An American Place in St. Louis with John at the helm.

John diversified his career in the years following 2007, leading a restaurant consultancy firm that helped open and shape dozens of restaurants in the Midwest, acting as Executive Chef for Bon Appetit at Washington University, and re-imagining Truffles, a modern, season-forward Italian restaurant, as their Executive Chef. Here, John received significant accolades including an invitation to cook at the James Beard House in New York City.

In early 2013, he succumbed to the natural beauty, superior weather, and incomparable produce of California, so he moved to Sacramento to lead The Kitchen Restaurant. The unique “Demonstration Dinners” at The Kitchen were nightly six-course meals during which the courses were cooked in full view of the guests, who were encouraged to interact with the chefs as the dinner progressed. John moved to the Bay Area in late 2014 to join the team at The Advocate in Berkeley as the opening Executive Chef.

In March 2016, John joined the team at Bluestem Brasserie as Executive Chef, where he now oversees the seasonally evolving menu and whole-animal butchery practices. John takes a healthy approach to cooking, with a new menu that focuses on clean eating, putting vegetables in the forefront, while still offering dishes featuring sustainable grass-fed beef from highly regarded purveyors.

John is looking for a full-time Private Chef position, and hopes to be able to provide a specialized, detailed dining experience for a family in the Bay Area.

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