New Jersey native.  John Barone has always had a passion for cooking.  Growing up in an Italian family, food was always at the center of each and every family event.  Reading numerous books by Dr. Andrew Weil sparked his early interest in the relationship between health, nutrition and food.  However, it was not until after high school that John decided to pursue a culinary career.  During his formal culinary education at Hudson County Community College in Jersey City, John interned at a local hospital in the food services department.  Spending time in the kitchen and among the patients, John realized there was typically a disconnect between health, wellness and diet.  It may have been at this point, that John solidified his belief that wholesome food is the basis of a healthful, quality life.  However, he was determined to link that principle to taste, presentation and simplicity.

John received a Dietetics degree at Montclair State University but continued his dream of working in America's best restaurants.   That began when he moved to NYC and accepted a position at Jean-Georges, his first of four (4) Michelin star restaurants.  After a year at Jean-Georges, John decided to study another style of cooking (Classic French), at one of NYC's most acclaimed restaurants, Restaurant Daniel.   John continued at Daniel’s until The French Laundry in Yountville Ca. recruited him.  John feels as though he has been privileged to have worked with some of the world’s greatest chef/owners, Jean-Georges Vongerichten, Danielle Boulud and Thomas Keller.

John recently spent time traveling in Europe and had the opportunity to stage at Restaurant Noma in Copenhagen Denmark, another top ranked, Michelin star, enterprise. 

John now resides in Northern California as a private chef where he combines his principles of Farm to Table with the presentation and elegance he absorbed from his mentors.