 John Ash founded his restaurant, John Ash & Company , in
Northern California's wine country, in 1980 and it continues to be critically
acclaimed 25 years later.
Nationally renowned as a wine and food educator, John served for many years as
the Culinary Director for Fetzer Vineyards and is on the faculty of The
Professional Wine Studies Program at the CIA Greystone. He travels widely
teaching to both home and professional cooks. He has a new winery venture called
Sauvignon Republic Cellars specializing in Sauvignon Blanc only, produced around
the world.
John has written 3 books. His latest, John Ash Cooking One-on-One: Private
Lessons in Simple Contemporary Food from a Master Teacher, was published spring
2004 by Clarkson Potter. It won a 2005 James Beard award. He has authored two
other books: From the Earth to the Table : John Ash's Wine Country Cuisine and
American Game Cooking. The former was awarded the IACP awards for Best American
Cookbook and the Julia Child Cookbook of the Year and also was nominated for the
James Beard Foundation Best American Cookbook.
John writes regularly for the Los Angeles Times Syndicate and is a contributor
to publications such as Bon Appétit and Fine Cooking magazines. He was featured
for two years on the Food Network and has co-hosted a live food and wine radio
talk show in Northern California for the past 18 years. John is also a
passionate voice for ethical and sustainable food issues and serves on the Board
of Overseers for the Chef's Collaborative, a national organization of chefs who
support ethical agriculture.
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