2024 to present
Chef/Owner, Saltwater’s Wine Bar, Santa Rosa Beach, FL
I'm John O'Neil Chef Wine Expert World Traveler Culinary Professor
Instagram
0
TikTok
0
My Food Philosophy
Food is transcendent – it transcends all barriers. Food is the commonality across cultures, countries, and even families. Through the differences, food remains constant. Even cultures hundreds of miles away have similar dishes and cuisines. Good food makes us feel better.
My Culinary Journey
2023
Traveled to Naples, Ischia, Amalfi, and Sorrento, Italy and toured/cooked with chefs
2022
Chef Takeover, Bar Ranch Steakhouse, Plano, TX
2021
Contestant, World Food Championships, Dallas, TX
2021
Chef Takeover, Vaquero’s Texas BBQ Food Truck, Grapevine, TX
2021 to present
Dude Food Fire, Live Fire Chef/Influencer
2020 to 2023
Black Satin Spice Company, Dallas TX
2018
Traveled to Havana, Cuba, educational exchange with local farm learning best practices for sustainable horticulture
2018
Traveled to Tanzania, Africa, taught culinary lessons to local chefs
2017 to present
Chef John Media, online cooking education
2014
Completed half marathon
2010 to 2012
Owner, Buchanan’s Coffee, Boulder, CO
2013
Completed Half-Ironman
2012
Completed Half-Ironman
2009 to 2019
Chef John Catering, private catering services
2007 to 2009
Director of Culinary Education Program, Collin College, Plano, TX
2003 to 2005
Executive Chef, Lombardi Family Concepts, Dallas, TX
2002 to 2003
Catering Chef, Eatzi’s Market and Bakery, Dallas, TX
2002
Trained under James Beard winning Chef Nobou Fukuda, Sea Saw, Scottsdale, AZ in art of wine pairing and omakase
1998 to 2002
Chef de Cuisine and Wine Pairing Chef, Cowboy Ciao/Kazimierez World Wine Bar, trained under Executive Chef Bernie Kantak, Scottsdale, AZ
2000
graduated Scottsdale Culinary Institute/LeCordon Bleu Culinary School, Scottsdale, AZ
1993 to 1997
Trainer FOH/BOH, TGI Friday’s, Mesa, AZ
Age 3
learned to make eggies when my mother was sleeping