Chef John, formally trained at Western Culinary Institute in Portland, has styles that are eclectic, ranging from down home cuisine such as biscuits and chipped beef gravy to traditional Nineteenth and early Twentieth century 12 course Olde English banquets.

His specialty is Mexican and Italian foods with a truly American touch. For desserts, be sure to try one of his fresh fruit cobblers, crunches or pies.

Not only is Chef John excellent in the kitchen, he insists on growing many of the fresh herbs he uses in his own year-round hydroponic garden. Only the freshest basils, oreganos, cilantro, thymes, rosemary, and the like will do. "Growing indoors allows me to have the freshest herbs and seasonings available year round," says Chef John, "because, my customers deserve only the best I can grow or find at local farmer's markets."

Aware of the quality of life issues that surround the Pacific Northwest, Chef John insists on finding and supporting those who choose to use sustainable agriculture. Also, for those clients who prefer organic product, meat, and dairy products, Chef John has searched far and wide to find the most reliable sources. "Again, I do this for the customers, they always come first in my mind. Grandma's Kitchen success is based upon their satisfaction and continued support."