EXECUTIVE CHEF JOHN MCDEVITT

John grew up on the Jersey Shore, learning at an early age, a true appreciation for nature. Through this love for the outdoors, his career interest soon blossomed into culinary pursuits, and producing the wonders of nature into amazing food. Combined with the constant array of seafood available and the bounty of the “Garden State,” John built the basis for his cooking style.

John’s career began working for such renowned Chefs as Robert Long, of the Frenchtown Inn and Bobby Trigg, of the Ferry House. A big break came when he became Sous Chef for Restaurant Associates, located on the campus of Princeton University. In 2004 John opened the High Street Grill and Catering Company, located in a 200 year old row building in historic Mount Holly, NJ. Describing the menu as “New American” Chef John took on the task of melding the flavors of Middle Eastern spices, Asian delicacies, and French Comfort foods such as Duck Confit, turning the town on their heels with an unexpected and greatly appreciated take on a mostly grilled menu.

In 2012, John and his family decided to head West to pursue the lovely California lifestyle and have settled here in Paso Robles. John was the Executive Chef at Trumpet Vine Catering for three years before opening Central Coast Cuisine. His business acumen is undoubtedly what leads his success, along with the ability to create flavors that work together, stimulate the palate as well as the mind, and bring a special touch to your catered events.