John is responsible for managing Shelburne Farms’ farm-to-table restaurant at the Inn. A native of Pennsylvania, John joined the Farm after a 20-year career in the hospitality industry. He was previously Executive Chef at Fork in Philadelphia, PA, during which the restaurant earned two James Beard Award nominations. John has also worked as sous chef at Gramercy Tavern in New York, NY, Talula’s Table in Kennett Square, PA, and at Blackfish, in Conshohocken, PA.

Back to All Staff