MALCOLM JOHN

Chef John started his career at the De Vere Hotel as a commis chef in 1982, trained with the Savoy Group for six years before moving to the Sirenous Hotel, Positano in Italy.

In 1995, Chef John became Executive Sous Chef at the Café Royal working alongside Herbert Berger. He worked as Head Chef at St Quentin, Knightsbridge and the Blue Bird Private Members Club, both for 2 years before opening Le Vacherin as Chef Patron.