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.”
GENERAL MANAGER & WINE DIRECTOR
Helming from the Finger Lakes, Steven has worked in some of the finest restaurants since moving to NYC. A graduate of Hobart with a degree in Economics, Steven switched up his career path and started working at Hermann J Wiemer Vineyard as the right hand man to the winemaker and owner post graduation. He quickly developed a love and appreciation for wine. After his second full year at Wiemer he left to work for Master Sommelier Chris Bates a little down the road. After helping Bates get his first restaurant off the ground, Steven left to work as an assistant winemaker at Cornell University at the age of 23.
At 24 he met some very important people from NYC that would change his life. He moved to NYC and went to work at The NoMad and Eleven Madison Park as his first restaurant jobs. After almost two years and completing his Certified Sommelier Exam top in class he left to work at one of the best wine bars in NYC, La Compagnie Des Vin Surnaturel. He worked full time as a sommelier there and part time for another Master Sommelier Dustin Wilson at Verve Wine Shop in Tribeca.
Steven helped start Room 11 Hospitality in 2018 after working as the Food and Beverage Manager at Scampi for Chef PJ Calapa. Steven manages all events at the Box House Hotel as well as opened MADRE in the Franklin Guest House Hotel in 2019. Steven helped developed a program that earned a Michelin Plate award in its first year being open at MADRE. Box House Events has won 3 years in a row best wedding venue NYC from the Knot and WeddingWire. Steven also runs both wine programs for the events business as well as MADRE.
Steven's hospitality philosophy is based around the idea that you should approach every table and situation as if your mother was there. Only then can you deliver the most caring, knowledgeable and genuine form of service at the highest level.
ASSISANT GENERAL MANAGER
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.
CHEF DE CUISINE
Julian Salz is an energetic 27 year old chef growing and learning in NYC restaurants. He is a day 1 member of MADRE. Julian grew up in the NY area with an American father and French mother. He apprenticed as a chef in Paris, Harfleur and Toulouse before joining us at MADRE in 2019.
Paige Martin is a Georgia-Native to New York-transplant. She has worked in hospitality since 2012. Paige has worked in various forms of the industry from cafes and neighborhood pubs, to fine dining and upscale cocktail bars. She is Cicerone certified with a bachelors in Horticulture, and a deep affection for Gin and Amaro. She is the newest addition to the MADRE management team as Head Bartender. You can often find her exploring the neighborhood with an iced matcha in hand.