John attended Newport Vocational Technical Center in Newport RI with a concentration in culinary arts. Upon graduating he accepted a 2 year pastry apprentice opportunity with French Pastry Chef Warren Roberge of 4 star rated La Petite RoBerge.
After his apprenticeship John continued his education and training in pastry arts with pastry positions at several restaurants, hotels, casinos (Foxwoods and Mohegan Sun) in Connecticut and Rhode Island.
In 2005, with a change needed John went to fine dining and was appointed Executive Pastry Chef of acclaimed A&O Restaurant group and its restaurants A&O Fish, Asterisk Obliex & Boulangerie Obliex located in Newport, RI.
In 2007, John became Executive Pastry Sous Chef of the newly created Twin River Casino in Lincoln, RI. While at Twin River John was instrumental in creating desserts, cakes and Petite Fours for the casino restaurants, banquets and VIP.
In 2009, John became Executive Pastry Chef for one of Rhode Island’s premier dining destination Hourglass Brasserie at Vanderbilt Hotel in Newport, RI & Hourglass Brasserie in Bristol, RI.
John joined Boston Baking in 2012 as our Production Supervisor. We quickly realized that John had much to offer and within a year he was promoted to our Production Manager. In this position John uses his Pastry background to give Boston Baking’s products a modern and current twist.