John started his career in fine dining at Number Five Restaurant in Auckland while studying at ATI (now AUT). He followed his passion to work for the Roux Brothers in London, and in 1988 was employed at Le Gavroche, then a three star Michelin restaurant. John lived in Japan for several years prior to opening a Japanese restaurant in Auckland.
He started teaching at AUT in 2008 and in 2013 had progressed to Programme Leader of the Diploma in Culinary Arts and Diploma in Patisserie. John frequently travels overseas to ‘stage’ (to enrich ones industry experience) in leading restaurants, and is an active member of the New Zealand Chefs Association. He has led many AUT culinary teams to gold medal success at national competitions. he holds a level 6 judge’s qualification and was a member of the New Zealand Culinary Olympic Team that competed in the IKA Culinary Olympics 2016.
John is the president of Bocuse d’Or New Zealand, and currently holds a Post Graduate Diploma in International Hospitality Management qualification from AUT University. He remains passionate in the field of food and menu development.