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As one of America's top up-and-coming young chefs, John Fraser is building a reputation for his classical European technique and dedication to artisanal products and farm-fresh produce. John's first exposure to the culinary industry came working as a bartender and line cook while pursuing a degree in Anthropology from the University of California, San Diego. He formally began his culinary career in Los Angeles and refined his fine dining expertise under the mentorship of Thomas Keller at The French Laundry. In 2006, John was named one of only four young chefs to watch in America by Esquire magazine. His passion and growth as a chef and restaurant owner were realized in December 2007 with the opening of Dovetail. In addition to a slew of accolades, Dovetail received three stars from The New York Times as well as its first Michelin star in the 2011 New York Guide.





How do you characterize your cuisine?

Contemporary American.

What region or ethnicity most influences your cooking?


What is your signature dish?

Tokyo turnip ceviche, salt baked onion stuffed with truffles.

What kind of food were you exposed to as a child?

Home-made everything; we never ate out.

Have you ever lived or trained overseas? Where?

Paris, lived and worked.

Is there an exotic spice or ingredient that you particularly enjoy using?

We have been cooking a lot with teas lately.

Does the design and style of your restaurant evoke a particular place? If so, where?

It feels like the upper west side of Manhattan.

When you cook for yourself, what do you make?


Tell us about some trips you've taken for inspiration.

Tokyo, France, Greece, Spain, Caribbean.