Chef John Broening
Chef John Broening, our Enthusiast de Cuisine, grew up in France, the Soviet Union and Portugal where his father was a foreign correspondent for the Associated Press. He graduated from Haverford College with a degree in English Literature and attended Peter Kump’s New York Cooking School (now the Institute of Culinary Education). He has worked in several top restaurants in New York, San Francisco, Paris and Denver including China Grill and Metro with Patrick Clark, Guy Savoy’s Bistrot de l’Etoile Niel and Le Grenadin. He has been a featured guest chef at the James Beard House numerous times. His writing has appeared in the several publications including Gastronomica, Edible Front Range, The Denver Post, and Baltimore Sun. Chef John brings an incredible amount of expertise, creativity, and passion for clean and healthy eating to our kitchen.