Chef John came to America in 1979 from the Pacific Rim of Asia. His first job was as a dishwasher and he worked his way up to the Executive of the Washington Post within 4 years. His expertise was catering to Katherine Graham, the Chairman of the Washington Post and the many executive parties until 1994.

In 1995, Chef John was recruited to come in as Executive Chef of The World Bank, where he oversaw all staff cafeterias and cafés until 2008. In 2008 he was asked to take over the reins at the Department of Transportation.

In 2012 Chef John was asked to once again take on the highly visible Food and Drug Administration. During this time he oversaw the development of menu change and service.

Chef John’s philosophy on food is as organic as the foods he works with. The trend for consumers is that they are eating less salt. His cooking methods are ideal for a client like the FDA, and he feels that you don’t have to use salt to flavor foods, as this can be done with fresh herbs and spices as well as citrus fruits.