Executive Chef John Madore became interested in cooking at a very young age. Fostering his passion was his great grandmother, Mamie, who taught him how to show love through food and the delicate art of cooking. Following his interest, Chef John began working as soon as he could, taking a variety of cooking jobs at both corporate and privately-owned restaurants.
After graduating from high school, John enlisted in the United States Navy and was stationed aboard the USS Enterprise. Upon honorable discharge, John moved to Florida and took a job at Hop’s Micro Brewery & Restaurant in Jacksonville Florida. Honing his professional skills as a prep cook, garde manager and eventually working his way to the line, Chef John recognized his desire to cook professionally and began studying all aspect of restaurant operations.
Moving to Gettysburg, Pennsylvania with a friend, John was hired at the Herr Tavern & Publick House where he began studying fine dining from both the front and back of house perspectives. Afforded the opportunity to concurrently manage and cook, Chef John developed a holistic understanding of how restaurants operate.
Upon his return to Oklahoma, John enrolled in the culinary arts program at Platt College and worked at a host of locally-owned restaurants. In 2010, John accepted the position of nighttime sauté cook at Picasso Café and made several advancements to eventually become the Executive Chef in February 2011. Since that time John has continued to grow and develop into one of Oklahoma City’s most diversified and skilled restaurant professionals.
In his free time Chef John enjoys interacting with fellow chefs, wine and, of course, cooking. He lives with his fiancée, Shaheen and their almost one-year-old son, Jude.