John Winkler, Sous Chef
John was raised in Petaluma, CA and started working at the Station House Cafe at the age of 18, where he started as a dishwasher and rose to lead line cook. John took his love of cooking to other restaurants, including Marin Sun Farms, where he discovered his talent for making sausages and learn more about butchery. He moved to Eugene, Oregon for a year to work at Belly Restaurant, where he developed his style for honest straight forward dishes that showcase the ingredient. John found his way back to the Bay Area and is now the sous chef of the zazu kitchen + farm team. He lives in Sebastopol with his wife and two dogs. In his spare time, he reads multitudes of cookbooks and thinks or ways to better himself as a cook. He is awesome!