John Fraser

John Fraser began his culinary career in Los Angeles and refined his fine dining expertise under the mentorship of Thomas Keller at The French Laundry in Napa Valley. He then broadened his perspective on global haute cuisine with a move to Paris to cook at the revered Taillevent and Maison Blanche. Back in New York, John became the executive chef at Compass where he was awarded two stars by The New York Times. In 2006, he was named one of only four young chefs to watch in America by Esquire magazine.

John opened Dovetail in 2007 and introduced Meatless Monday there in 2010. The restaurant was awarded a Michelin star in 2011. Narcissa, his second restaurant, opened in 2014, and the vegetable-inspired Nix opened in 2016. With the belief that eating vegetarian or vegan should feel more celebration than sacrifice, John features dishes that are seasonal, shareable and highly flavorful. The restaurant received its Michelin star later that same year. (New York, NY)