John Ash came to national prominence in 1985 when he was selected by Food & Wine magazine as one of America's "Hot New Chefs."
John Ash founded his restaurant, John Ash & Company , in Northern California's wine country, in 1980 and it continues to be critically acclaimed 25 years later.
Nationally renowned as a wine and food educator, John served for many years as the Culinary Director for Fetzer Vineyards and is on the faculty of The Professional Wine Studies Program at the CIA Greystone. He travels widely teaching to both home and professional cooks. He has a new winery venture called Sauvignon Republic Cellars specializing in Sauvignon Blanc only, produced around the world.
John has written 3 books. His latest, John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher, was published spring 2004 by Clarkson Potter. It 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 and also was nominated for the James Beard Foundation Best American Cookbook.
John writes regularly for the Los Angeles Times Syndicate and is a contributor to publications such as Bon Appétit and Fine Cooking magazines. He was featured for two years on the Food Network and has co-hosted a live food and wine radio talk show in Northern California for the past 18 years. John is also a passionate voice for ethical and sustainable food issues and serves on the Board of Overseers for the Chef's Collaborative, a national organization of chefs who support ethical agriculture. He also is on the Board of Advisors of Seafood Watch, an educational initiative for sustainable seafood of the Monterey Bay Aquarium and a board member of the California Olive Oil Council.
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