“Albert and Michel helped me understand the meaning of cooking: the ingredients, the training and the dedication needed to achieve your dreams.”
John was the second winner of the Roux Scholarship in 1985 and he did his stage with Roger Vergé at Le Moulin de Mougins, France.
John started his career working in two and three-star Michelin restaurants and was working at the Connaught Hotel in London when he won the Roux Scholarship. He also worked in the kitchens of Le Gavroche and The Waterside Inn.
After his stage at Le Moulin de Mougins, under legendary chef Roger Vergé, he was asked if he wanted to stay on. John worked abroad for another three years, during which time the doors kept opening and he worked at The Diva, and for The Onassis family on their private yacht and villas. He also worked The Dusit Thani in Thailand, chef consultant in California, The Nikko in Sydney, Le Kiosk Sydney, and then moved to Australia where he ran Sweet Sensation Patisserie, in Brookvale, NSW.
Returning to the UK in 2015, John and his wife Daniella set up Didicakes, a boutique cake shop in Bath, UK, which they sold in 2020. John is currently working as a private chef.