John Wallace’s journey in the world of food started as a young line cook-in-the-making, cutting his teeth on the basics—washing dishes, building sandwiches, and flipping burgers in Wellesley, MA. Hospitality was in his blood; his father, a Cornell Hotel School graduate, managed the Harvard Club before moving on to the Wellesley College Club. But the real transformation came in 1973 when his parents acquired a 200-year-old gem, the Fitzwilliam Inn in New Hampshire.
From that moment, John was immersed in the industry, doing everything from busing tables to stirring stockpots. His culinary path briefly paused in 1978 when he traded kitchen whites for Army fatigues, serving as a medic until 1981. Upon returning to the Inn, he deepened his food knowledge, taking courses in restaurant management, cooking, and bookkeeping—preparing to one day helm the family business.
Then came the moment that would forever sharpen his culinary edge. Three days before Thanksgiving, with 400 reservations looming, the Inn’s chef abruptly quit. John stepped into the fire and found himself at home on the line. His love of cookbooks became an obsession, devouring the words of James Beard like a fine multi-course meal. But the true game-changer was a visit from a young, soon-to-be-legendary chef—Jean-Georges Vongerichten. A dinner invitation at Boston’s Marquis de Lafayette exposed John to the artistry of haute cuisine, forever altering his approach to ingredients, technique, and presentation.
In 1989, John moved to the Pacific Northwest, where his passion evolved beyond the kitchen. He spent 30 years in food sales, diving into the world of wild foraging—hunting for mushrooms, greens, and wild game. After years in broadline distribution and a stint running an espresso business, a chance connection with a coffee customer led him to the elite world of exotic foods. For 17 years, John sourced and sold the rarest, most coveted ingredients to the finest chefs in the country.
The pandemic in 2020 forced an abrupt shift, momentarily shuttering the company he worked for. John then turned to a new kind of service—helping people find financial stability as a mortgage broker. Now, as an American Legion commander, he dedicates himself to supporting veterans, offering guidance both in business and beyond. Though his days in the kitchen have ended, the lessons of precision, discipline, and passion he learned from food and his service continue to shape his work and his mission.
*Jean-Georges Vongerichten
https://www.jean-georges.com/
*James Beard new fish cookery book
https://amzn.to/3Rn0GQl
*Fine food purveyor
https://www.mikuniwildharvest.com/
*the other guy
https://www.dartagnan.com/
P/S
*Don’t sell napkins & potatoes!
*Links
https://linktr.ee/MakingBeansPodcast
https://buymeacoffee.com/makingbeanspodcast
