Born and raised in San Jose, California, John discovered his passion for cooking early and joined the Sons & Daughters team straight out of culinary school. His career took him from the Bay Area to New York, where he refined his craft under acclaimed chefs such as James Syhabout at Commis, Bruno Chemel at Baumé, and Fredrik Berselius during the reopening of Aska. 

Years later, he returned to Sons & Daughters as Chef de Cuisine, bringing experience, precision, and creative confidence. There, he worked closely with Julianna Yang, now his partner in Kiln, a project rooted in shared values of craft and seasonality. John’s cuisine is defined by clarity and intention, balancing restraint with bold expression, where each ingredient reflects place and process. 

His work has earned significant critical recognition and prestigious industry accolades, establishing him as a rising voice in contemporary gastronomy. He continues to evolve his style through research and collaboration, focusing on seasonality and thoughtful sourcing. His cooking emphasizes harmony, flavor, and texture, creating dishes that are both elegant and deeply expressive while inspiring peers and chefs.