John
Ash
John Ash came to national prominence in 1985 when he was selected by
Food & Wine magazine as one of America’s “Hot New Chefs.”
He 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: Kitchen
Secrets 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 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.
Email: chefash1@aol.com
Website: www.chefjohnash.com