Local Chef

since 1978 

"My Culinary education began when I moved to Montauk the day after High School and started as a dishwasher at the Crows Nest."

Most recently Chef John finished a very successful four year run as Executive Chef at the Montauks' now wildly popular Crows Nest Restaurant. 

A classically trained and a veteran professional John is able to create amazing meals, whether for an individual family, large parties or events. He always works in a calm, clean and organized manner, serving delicious and beautiful meals with precise timing. Having worked for very private and high profile clients, John always practices absolute professionalism and discretion. 

 

Johns' Culinary training includes stints in several World Class Boutique Hotels including Santa Barbaras El Encanto Hotel and The Stien Erickson Lodge in Deer Valley, as well as large hotels such as The Four Seasons, InterContinental, Sheraton and Marriot. John then trained in smaller Chef owned restaurants working as a Sous Chef under two Master Chefs; Norbert Shultz at Norbert’s in Santa Barbara and Daniel Fuchs at Le Coco Beach Cafe in Amagansett. Never one to stop learning John has also staged (worked for free) in the kitchens of New York City's finest French restaurants, Le Bernardin, Daniel, Bouley, Chanterelle and Le Cote Basque.

 

All of that training was put to use when in 1993 John opened  Caswells Restaurant in the then still sleepy fishing town of Montauk. Among other positive reviews Caswells received a very good rating from the N.Y. Times the first week it opened. The restaurant operated for eleven years and ten years after closing its doors Caswells has stood the test of time as one of Montauks best restaurant.  

Johns other Chef roles in the local  Restaurants scene include The Blue Moon, 27 East and Inlet Seafood in Montauk. Fresno Restaurant in East Hampton was awarded Two Stars in Newsday and a Very Good in the N.Y. times  with John as the Executive Chef.

 

As a Private Chef John has been cooking for the top CEOs and Icons of the Film, Music, Fashion and Finance Industries.

"The transition from Restaurant Chef to Private Chef and back has been a great experience for me. As a private Chef In the Hamptons, I am able to pick up fish from the dock in montauk, shop at an organic farm on the way and then serve this food to appreciative clients in their homes. I have also been able to travel and cook for clients from Aspen to Costa Rica to Park Ave and back to Montauk. What Chef’s job could be better?" 

 

This Chef’s passions (besides food and cooking) include surfing, fishing, hiking and mountain biking. John has practiced and studied Yoga for the past nineteen years. His favorite thing to do is surf with his sons and have back yard barbecues with friends, family and local ingredients. 

 

Montauks' Chef John Yashinowsky was called "One of the Hamptons’ Best Chef Owners" by the N.Y. Times and "A Gifted Chef" by Newsday.

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