about us

Meet Chef John

Four years ago, I started selling $8–$10 plates out of sheer determination—to get my name out there, refine my skills, and prove to myself that this was more than just a passing dream. I cooked wherever I could, often without sternos, hotboxes, or dispensers—just passion, perseverance, and a makeshift kitchen setup. There were countless moments when I questioned if this was the right path, but I believed that if I wanted it badly enough, I’d work endlessly to perfect my craft.

Today, I’m proud to share that my first restaurant officially opened its doors in February 2025. What once felt impossible has become reality through unwavering commitment to quality, faith in the process, and relentless hard work.

My Partner in Every Bite

None of this would have been possible without my wife. From day one, she believed in this dream even when I doubted myself. She managed everything behind the scenes—packing supplies, handling logistics, and keeping me grounded during late‑night recipe tests. Today, she’s also the creative force behind our desserts, crafting the sweet finishes that bring every meal full circle. Her support, encouragement, and culinary talent elevate everything we do.

My Philosophy

  • Quality First: I refuse to compromise on ingredients or technique. If it’s not my best work, it doesn’t leave the kitchen.

  • Authenticity: Every dish tells a story—rooted in resilience, creativity, and the joy of bringing people together over great food.

  • Community: From fellow up‑and‑coming chefs to every single guest who’s supported us, I value the relationships that fuel this journey.

A Word to Aspiring Chefs

If you dream of working for yourself but don’t know where to start, remember: everything begins with faith, consistency, and letting your craft speak for itself. You’ll learn through trial and error, but each setback only sharpens your skills. Keep going—hard work pays off.

To everyone who’s ordered, tasted, shared feedback, or simply believed in #Chefmade904—I see you, I thank you, and I promise to keep raising the bar.