Chef John Griffiths

Chef John Griffiths has trained with four certified master chefs and traveled to Europe and southeast Asia to study, cook and compete. Graduating top of his class at Schoolcraft College, Griffiths held positions with James Beard award-winning Chef Takashi Yagihashi at Tribute Restaurant and famed chef/restaurateur Larry Forgione at An American Place Restaurant as Executive Chef.

Griffiths has been featured with recipes and reviews in numerous media outlets including Gourmet Magazine, The Nation’s Restaurant News, Food Arts Magazine, Sauce Magazine, St. Louis Post-Dispatch, St. Louis Magazine, Alive Magazine, The Detroit Free Press, Riverfront Times and the Zagat Guide: Top Tables of America.