Today we’d like to introduce you to John Ramsbottom.
Hi John, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I grew up in Southeast Pennsylvania and started cooking as a young teenager. My oldest brother is a Chef and owned a small restaurant and I got my start working for him. I continued to cook in restaurants in the area for several years and in the late 90’s I moved to the Pacific Northwest. I worked in hotels and high-end restaurants and gained a lot of experience working for some great Chefs. I went to the Le Cordon Bleu culinary school in Portland OR, graduating with high honors. Not long after that, I moved to SW Washington to take a head chef job at a local restaurant. Three years later, I had the opportunity to purchase the restaurant at 29 years old. My wife and I ran it together for eight years. In 2013, I relocated back to the East coast to be closer to family.
Looking for opportunities to expand my resume, I worked several years in high-end and high-volume catering, again gaining a lot of experience. I eventually moved on to the college dining world working for companies like Aramark and Parkhurst dining. I continued to do high-volume catering as well as many special functions and dinners for University presidents and dignitaries. Things changed quite a bit when Covid hit and I took advantage of the opportunity and started my own personal chef business. My main focus is on in-home personal chef dinners where I bring the 5-star restaurant experience to the home where my clients get to enjoy a restaurant-quality, multiple course meal and are able to enjoy their guests in the comfort of the home. My services include planning, shopping, prepping, cooking, serving, and all the clean-up. I also offer heat and serve drop-off meals and I do small catering events as well.
We all face challenges, but looking back would you describe it as a relatively smooth road?
As a Chef, some challenges are keeping things fresh and new and staying up on the latest trends. With my new personal chef business some challenges have been marketing myself and finding the best ways to get my name out there.
We’ve been impressed with Chef J’s Fine Food, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
I have a small Personal Chef and Catering business. I bring the 5-star restaurant-quality experience to the comfort of the home. My clients actually get to enjoy their guests without being stressed by being stuck in the kitchen. I create favorite dishes for guests of honor and offer multiple course menus focusing on fresh and local as much as possible. I have become known for overdelivering and exceeding expectations and offering menus with a great variety of flavors and textures with a fusion influence. The memorable experience that I offer really sets me apart from others.
Any big plans?
My goal is to secure a food truck featuring fresh and local food. I also feel having a mobile kitchen will expand what I can offer and enable me to do more cooking on site for catering and personal chef functions.
Contact Info:
- Email: john@chefjsfinefood.com
- Instagram: https://www.instagram.com/johnramsbottom33/
- Facebook: https://www.facebook.com/chefjsfinefood
- Yelp: https://www.yelp.com/biz/chef-js-fine-food-burlington?osq=chef+j%27s+fine+food
Image Credits
Amy Stern Photography
