Bio
John Gorham began his culinary career at the age of 15 when he walked into his first culinary kitchen. After completing an apprenticeship with the ACF in Williamsburg, VA, John made his way to Eugene, OR.
At Café Zenon, John learned all he could about charcuterie. He then migrated to the San Francisco Bay area where he spent the next several years fine-tuning his craft in various restaurants such as Citron in Oakland and Lulu in San Francisco.
His last year in the bay area, John had the opportunity to work with former executive chef of Chez Panisse, Jean Pierre Moulle, and open Caffe Centro.
Since relocating to Oregon, John was chef du cuisine for Fratelli and chef at Tuscany Grill. While at Tuscany Grill, the restaurant won Best Italian Restaurant from Citysearch.
In 2003, John and Ben Dyer purchased Viande Meats and Sausage, then opened Simpatica club and catering the following year.