John’s career spans 45 years working in various areas of our industry- restaurants, hotels, airlines, chain restaurants and R&D in food manufacturing. His culinary competition roster has taken him from his native Australia to Germany, France and Mexico before finally settling in Canada.
He’s represented Australia at the Culinary Olympics and also the prestigious Bocuse d’Or competition in France.
In 2012 Modern Culinary Academy was launched to inspire and promote the education of molecular cuisine. His articles on this subject have been published in Food in Canada Magazine, Foodservice and Hospitality Magazine and from time to time in The Toronto Star. At the same time the ingredient line, Powder for Texture was also launched which includes modernist kitchen equipment. Powder for Texture modernist ingredients and equipment has been featured on Canada AM, The Space Channel and Global TV’s 16 x 9 program.

2020 was a turning point as it was for many people in our industry. John and his wife Judie started KOCO chocolate company after 3 successful pop-up stores. When he’s not consulting for food and beverage companies, educating chefs on modernist cuisine or making chocolates, John is executing fun dessert stations for events featuring items like edible helium balloons, dragon's breath and liquid nitrogen ice cream.