Executive Chef John Pettitt

Executive Chef John Pettit

A Central California native, John began cooking while in college. What began as a part-time job for extra cash became a love for the fast-paced excitement and camaraderie that encompasses the restaurant kitchen. He was immediately hooked and moved to San Francisco to pursue his passion.

John worked his way through several of the city’s finest restaurants including Gary Danko, Masa’s, and the Dining Room at the Ritz-Carlton. While the sous chef at Masa’s under Ron Siegel’s tutelage, John began to develop his own style and appreciation for simple yet refined food. After four years of working with Siegel, John took the executive chef position at the acclaimed Michael’s in Santa Monica. One year later, he became the chef de cuisine at Melisse, also in Santa Monica. While there, he led the kitchen in earning 2 Michelin Stars and the top rating in Los Angeles’ Zagat guide. Next, John became the executive chef at Wine Cask in Santa Barbara where he thrived on tasting menus. He also did a short stint at the Hungry Cat, Santa Barbara.

“I try to provide the guest with best quality product out there. I achieve this by working closely with local farmers, fisherman, and ranchers. I taste everything at the farmers market before I make a decision. I then evaluate the best way to utilize that product. I don’t like to manipulate food to where the guest doesn’t know what they are eating. When I serve you carrots, they are going to taste like carrots with no hidden ingredients masking their natural sweetness. I always try to create dishes that flow together and have a perfect balance on the palate.”

John lives in Ventura with his wife and son, where he is awaiting the birth of his second child, and is surfing as much as possible.