John Ash

John Ash is the chair of The Culinary Institute at Greystone’s Sophisticated Palates program, founder of John Ash & Company, and the longtime culinary director for Fetzer Vineyards.  His newest venture is Sauvignon Republic Cellars, specializing in Sauvignon Blancs from around the world.  He received a James Beard Award for John Ash Cooking One-On-One: Private Lessons in Simple Contemporary Food from a Master Teacher.  He writes for the Los Angeles Times Syndicate and numerous publications, including Bon Appetit and Fine Cooking.  Chef Ash also advocates 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.