History
I realized that in the food world of cuisines, I had a deep calling to do a more back-to-the-earth approach of using native plants, that have been in The Americas for hundreds, if not thousands of years. A true American cuisine, I have fun bringing you what I have rediscovered, while we benefit from the healthy nature of these whole foods.
Specialties
The only chef in the Bay Area that designs his menus around America's Native ingredients and techniques. A Marin County chef who specializes in the history, taste and promotion of the Americas' indigenous ingredients-plants and animals that have been in the Americas for hundreds if not thousands of years. He has dedicated himself to developing a rapport with his clients by discussing the history, traditional uses of Native American ingredients at each course of his dinners. You come away from the dinner feeling excited about what you just experienced. His cuisine combines the historical, healthy natives with a contemporary approach and unique never-before-tasted flavors. A real learning, tasty experience. Specializing in Native and also California Mediterranean cuisines, he can cater for your next dinner, party, outdoor grilling, BBQ's, pit cooking, smoking foods, theme parties. Also available for lectures, and cooking classes. He has lectured at SFSU, SF Public Libraries, Oakland Museum, Slow Food USA. John has cooking classes for Cozymeal, and has taught native foods cooking classes at Cavallo Point, Filoli House, SF Farmer's Market and Macy's Cellar.