The Whole Beast - The Art of Whole Animal Cooking

From a young child picking and cooking vegetables from his grandparents garden to his fishing career being a farmer at sea and delivering fresh fish to the dinner table John has always been exposed to farm to table eating.

John desire to know how things work led him to pursuing an engineering degree at Embry Riddle. He worked his way through school by fishing commercially for scallops, tuna and swordfish in the North Atlantic, and then furthered his commercial fishing career in Alaska, obtaining his Able Bodied Seaman license while fishing Alaskan king, tanner and opilio crab which in turn led him to his culinary training at The Cordon Bleu in Ottawa Canada.

Chef John Fink is a San Francisco-based chef with over 20 years of experience cooking for the West's most discerning palates – from Aqua, Postrio, Ondine and Silks Restaurant at the Mandarin Oriental in San Francisco to the L’Orangerie at the Arizona Biltmore and Kuleto Estate Winery in Napa, John aims to create transformational dining experiences.