Executive Pastry Chef - LK Hospitality

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Born in Melbourne, Johns journey began in the humble local bakery which created a spark that would fuel a successful international career.

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The search for knowledge led John to London quickly where his classical training began. After years of hard work and dedication John found himself leading the patisserie for celebrated 3 Michelin star chef Pierre Koffman in his former Knightsbridge restaurant.

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This opened more opportunities back in Melbourne leading to John successfully running the patisserie at then local institution Circa the Prince before taking the Executive pastry chef position at the top of the Rialto tower in Vue De Monde restaurant.

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On the pursuit of expanding his skills, experience and being as close to the product as possible; John was drawn to Scandinavia and the Nordic approach to cuisine. Gaining experience in Norway and Denmark before settling in Sweden as the Head pastry chef of 2 Michelin starred Oaxen Krog on the royal island of Djurgården.Being immersed in nature with open creativity, Johns style truly began to flourish.

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Inspired to return back home once again John went via Amsterdam to gain experience from World chocolate masters at the 2 Michelin starred Bord’eau in the bespoke Hotel L’Europe.

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Now as part of LK Hospitality, John opens his wealth of knowledge to the next generation of culinary rising stars with the ambitions setting the new benchmark of Australian patisserie.

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