Chef John Turnbull is a Brooklyn born and raised chef. He's been cooking throughout the New York fine dining scene for over 10 years much of which was spent coming up in Michelin star restaurants.
Although he studied Economics in college he quickly realized after that office life was not his destiny. He got into the culinary world starting at the bottom, as a bicycle delivery driver via a pedal bicycle in Manhattan. During downtime and on days off, any free time was spent in the kitchen. After bag upon bag of chopped onion, and several pots of french onion soup later it was time to begin cooking seriously.
After stints at the NoMad and Estela he went to cook in Italy for nearly a year at I'Ciocio, a wonderful bistro in the heart of the small town of Suvereto, in Tuscany. There he learned his love for wild mushrooms, pasta fresca and all things Italian. Eventually it was time to return and after a trip to Peru, he fell in love with the cuisine. He was a long time sous chef at Llama Inn where he was enamored by chile's and ceviches.
"I like to view food as a culinary adventure. For me one of the most exciting times of the year is when I get to travel. Through food and restaurants I’m fortunate to have networks and friends all over the world. I always make sure to go somewhere with great cuisine and good vibes to match. It’s truly fascinating to experience how people around the world approach similar ingredients with vastly different styles and techniques. I like to see how peoples grandmothers prepare food. A good chef never stops studying and learning and in order to teach that you must stay humble.”
Jean Carlos Peralta
Born in NYC and Raised in FL. From a young age I was surrounded by my fathers restaurants and nightlife venues. I caught the bug and decided to move back to NY to pursue my passion for restaurants and hospitality.
The energy and seemingly infinite time that restaurants can provide for their guests is what drives me to be a student of the craft. Food and beverage fuels the world and will continue to be an avenue for me to explore it. My first stop was at the Ritz Carlton FL, where I did everything from banquets to in room dining. Shortly after the we retired the family restaurants I landed at Scampi where I met Steven Dougherty.
Steven ultimately pulled me over to MADRE to help be a part of its opening team. Shortly after our full opening, I was offered a full time management position. The rest of the story is yet to be written.