Chef John was born and raised in Albuquerque and started his culinary career very young as a dishwasher at the north valley staple, Murphy’s Mule Barn. He quickly worked his way through the ranks and had the itch to cook. Chef took what he already knew from standing beside his grandmother in the kitchen (and eating, of course!) and soon began traveling around and collecting many lessons and skills along the way.
Chef John calls this portion of his culinary education "learning the art of the hobo". The term hobo is commonly misunderstood, but it originated as a reference to Civil War soldiers who were homeward bound and worked their way home after the war. It sometimes took years to make their way home as they earned a few dollars here and there going from job to job. Hobo’s are considered resourceful, self-reliant, and hardworking. These are the values that Chef has ascribed to in his career (and in life) as he travelled around gaining skills, knowledge and friends in this business. And so The Hobo Chef was born.
You may have tasted Chef John’s creations in and around Albuquerque as the Executive Chef at the Indigo Crow, the Independence Grill and the Burger Basket, or most recently as Chef de Cuisine at Sunrise Springs Resort in Santa Fe.
You can email Chef at firstname.lastname@example.org.