With over 16 years of international culinary experience, Chef John brings refined technique, global influence, and heartfelt intention to every meal he prepares.
His passion for cooking began with his grandfather, who lovingly cooked for him each day while growing up. After his grandfather’s passing, Chef John made a promise to honor that love by caring for others through food — a commitment that still guides his work today. He began his career in the Philippines, starting as a dishwasher in a three-star American hotel before advancing to a five-star international property. He later spent eight years with Carnival Cruise Line, rising to Main Galley Sous Chef, where he led culinary teams and maintained
rigorous food safety and quality standards.
After relocating to the United States, Chef John focused on Japanese fine dining, serving as Sous Chef at Omakase Table and Ryokou in Atlanta and as Sushi Chef at TOMO in Buckhead. His expertise includes sushi and sashimi preparation, precise knife work, and beautifully composed omakase-style presentations.
Mentored by respected chefs including Chef Emeril Lagasse, Michelin-starred Chef Leonard Yu, Chef Paul Gutting, and Chef Aaron Phillips, he has developed a versatile style spanning Japanese, Western, French, Caribbean, and Asian-fusion cuisines. Chef John is known for transforming simple ingredients into stunning, thoughtfully composed dishes that highlight technique, harmony, and elegant presentation. For him, food is about emotion, comfort, and connection. His greatest joy is seeing families feel cared for and happy through the meals he prepares — bringing restaurant-level execution into the warmth of home, one beautifully crafted plate at a time.