Australian born and trained, Chef John McFadden commenced his career in the kitchen at the age of 12, starting as a humble kitchen hand. He has over 37 years in the food industry and is well recognized for his attention to detail and leading multiple teams and operations.
John commenced his apprenticeship aged 15, at the Lantern Palace, Wamberal before completing at La Mer Fine Dining at Peppers on Sea at the age of 19. John moved quickly through the ranks with postings at notable restaurants, including the two-hatted Grand Fine Dining Rooms at The Windsor Hotel, Hayman Island & Xu Bistro at The Hyatt Regency where he won best Hotel Dining Restaurant in Australia.
Along with Carol Selva Raja, he was one of the first and youngest Australian chef to be invited to cook at The James Beard Foundation in New York for 80 New York food critics. John’s last 16 years have been at a Group Executive Chef level overseeing multiple operations and teams nationwide delivering varied food concepts and training programs. John McFadden is one of the great all-rounders of the hospitality industry, from Fine Dining, Hotels, QSRs, Catering Companies and bust Club spaces, to helping providers, and consulting to suppliers and industry. McFadden is a highly-motivated chef whose attention to detail is well known industry-wide.
He is a great communicator, mentor, and motivator who loves to share his broad experience with keen apprentices and rising chefs who aim to have the same exacting standards that John holds in high regard. John is also the National Chairman of Judges of Chef of The Year at Food Service Australia and has assisted in the judging process for the Bocuse D`or to select The Australian Culinary Team. He was recently invited by the founding Board of Women in Hospitality to be a culinary mentor for their program. Today John is providing his hospitality consulting service back to industry and welcomes the opportunity to share his knowledge and experience.