January 2018 Chef of the Month John Charles


Meet Chef John Charles, we’re happy to introduce him as our January 2018 Chef of the Month! Chef John attended Le Cordon Bleu in Dallas and worked in various Italian restaurants in New York to perfect his craft. Our January 2018 Chef of the Month is now a private chef located in Dallas/Ft. Worth, Texas, specializing in Italian cuisine. Read more below about Chef John Charles and his advice for current and future chefs.



1. Where were you born?

I was born in Utica, New York.

2. Where do you work and where are you based?

I am a private/personal chef out of Garland, TX. Serving the Dallas and surrounding areas. I also work as a manager for Sur La Table helping customers with their cooking needs.

3. What is your favorite kitchen tool to use while creating your masterpieces/dishes?

My pasta machine! I love using my Kitchen Aid pasta machine attachment. The tool is made in Italy and well made, enabling me to make sheets of pasta at a quick rate.

4. What is your sharpest sense out of all the 5 senses?

I would say my sense of taste. I had a lot of help refining my taste while attending Le Cordon Bleu. As a Chef, I am always tasting and adjusting until I get it just right.

5. What advice would you offer for aspiring chefs?

Determination, and never give up. There will be ups and downs but always trust in yourself and trust in the process. Fight for what you want and always keep your standards high. Your name is on that plate, show the world who you are.

6. What is one culinary tip every chef should know and perfect?

Taste your food throughout! When cooking pasta always cook it a minute or two less and never cook it with oil in the water. The pasta will continue to cook after it has come out of the water and if you add oil to the water the sauce will not stick to the pasta.

7. What does good food mean to you?

Good food to me means authentic. If I am eating Italian, I want to feel like I am in Sicily. Food is an experience and brings people together. Whether I am cooking for someone, or eating myself I want it to do just that.

8. What features are important to you when selecting a Chef Coat? 

I like long sleeve coats that are crisp and professional. I like color to add some personality with the standard pocket on the left arm.

9. Favorite ingredient to work with?

I really like cooking with wine. From a great Bolognese to a delicious risotto, wine really helps give another depth of flavor.

10. Favorite City to dine out in?

I live a few minutes from Dallas, so I’d have to say Dallas. Dallas has so many great places to dine out. No matter what your craving you’ll find something great in Dallas.

11. Best Dish you have ever made?

One of my signature dishes is a play on an old-world recipe for meatloaf. It’s an Italian Florentine meatloaf. That dish gets requested quite a bit. I also really like making Veal Marsala. I love the flavor the marsala wine gives the dish. A very elegant meal.

12. Who would you most like to cook for?

That’s a tough one. I would like to cook for Giada De Laurentiis, Gordon Ramsey, and from a different side of things, Clayton Kershaw of the LA Dodgers.

13. What made you decide to become a chef?

I have always had a love for wanting to cook and cook the best most authentic food I could. My Mom’s side of the family was from Sicily, and Italy so that’s where my passion for that cuisine came from. I would buy every cookbook I could on Italian food and study as much as I could. When I got the opportunity, I went to Le Cordon Bleu and learned from a lot of great people. Cooking for people is what I love.

Connect with Our January Chef of the Month:

Website: https://www.chefjohncharles.com/

Instagram: @chef_john_charles

Facebook: Chef John Charles

Twitter: @chef_john_charl


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