If you ask John Bogue what his favorite holiday is, the response will be, “The one with the most food on the table!”

John began his career 15 years ago in Houston, Texas at Pappadeaux Seafood Kitchen, where his drive and dedication propelled him into management.  He cultivated his knowledge by enrolling in The Art Institute of Houston’s Culinary Management program. Next, he helped open Raffa’s American Bistro in North Houston.  Working there with a French trained chef brought about a real “chef mentality” – think outside the box and be creative with ingredients rather than simply relying on recipes.  After graduation, John secured a job at Royal Oaks Country.  There, he became certified in wine knowledge and helped tend a small garden, which was utilized in daily production.

John’s commitment to local/sustainable cuisine and creating strong partnerships with regional producers led him to help open True Food Kitchen, a trendy restaurant with a focus on healthy organic produce, fresh flavors and originality.  John’s outlook changed, moving the focus from just good flavors to a nutritional standpoint with delicious flavors to compliment.  John next took an opportunity to operate the “bistro” at BallenIsles Country Club in Florida.

The stars aligned when Sheraton Brookhollow began looking for a new Executive Chef.  Through his strong commitment to providing guests with an authentically local and sustainable dining experience, John looks forward to continuing relationships with regional farmers, artisans and purveyors, and making lasting contributions to Sheraton and its guests.

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