The Whole Beast
San Francisco, CA
John Fink is a San Francisco-based chef with over 20 years of experience cooking for the West's most discerning palates at restaurants including Aqua, Ondine, Postrio and Silks Restaurant at the Mandarin Oriental in San Francisco, as well as the L'Orangerie at the Arizona Biltmore and Kuleto Estate Winery in Napa. As a child, he picked and cooked vegetables from his grandparents' garden. In college, he worked his way through school by fishing commercially for scallops, tuna and swordfish in the North Atlantic, and then furthered his commercial fishing career in Alaska, obtaining his Able Bodied Seaman license while fishing Alaskan king, tanner and opilio crab. At The Whole Beast, John aims to create transformational dining experiences inspired by farm-to-table eating.