“Sharing food with another human being is an intimate act that should not be indulged in lightly.” —MFK Fisher
Many refer to Chef John Ash as the “Father of Wine Country Cuisine”. In 1980 he opened his namesake restaurant, John Ash & Company, in Santa Rosa, CA. It was the first restaurant in Northern California to focus on local, seasonal ingredients used to create dishes that complemented the wines being made in the region.
He has co-hosted a radio show for 27 years on KSRO (1350 AM) in Northern California. He was also host of two TV shows on the Food Network. John travels the world teaching cooking classes to both home cooks as well as professionals.
In 2008 John was voted “Cooking School Teacher of the Year” by the International Association of Culinary Professionals. His passion for teaching is matched only by his passionate voice on sustainable food issues. He served for many years on the Board of the Chef’s Collaborative; a national organization of chef’s committed to sustainable and ethical food issues. In 2014 Monterey Bay Aquarium named him “Seafood Educator of the Year” because of his work with Seafood Watch.
John has written 4 books: His latest Culinary Birds won a James Beard award in 2014. John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher was published spring 2004. It also won a 2005 James Beard award. He has authored two other books: From the Earth to the Table: John Ash’s Wine Country Cuisine and American Game Cooking. The former was awarded the IACP awards for Best American Cookbook and the Julia Child Cookbook of the Year.