Chef John Anderson

developed a passion for food at an early age. Growing up in Goshen , Indiana he worked on family farms raising chickens, feeding hogs, and milking cows. He planted vegetables, canned fruit, and even made his own butter.

When he was 14 years old he landed his first kitchen job at Maplecrest Country Club followed by a job at the local Holiday Inn. He was advised to follow his heart and dreams and move to the big city and bigger kitchens of Chicago . In 1979 his culinary career began at Genesee Depot – a small neighborhood restaurant on the North Side of Chicago that specializes in homemade cooking – he had found his niche.

John learned his craft from some of the best chefs in Chicago . In the mid 1980s he worked as a Sous Chef at Monique's Café. From 1987 through 1996 he received formal culinary and management training at the Hotel Nikko . It was there that he began to realize his cooking style as “East meets Midwest with a little French to boot”!

John expanded his culinary repertoire as an apprentice in a wholesale pastry shop that delivered to restaurants and private clubs in the Chicago area. He also worked as a Private Chef and catered social events. His resume includes Executive Chef positions at the Ambassador West Hotel and PJ Clarke's Chicago .

Throughout the years John not only built business relationships but also friendships – especially in the wine industry. He enjoys the challenge of pairing wine with food. With his keen sense of smell and taste he does have the knack. He uses only the freshest of ingredients and marries food and wine with grace.

Come join us for our monthly wine dinners at Adelle's to see and taste for yourself !

Please call 784-8015 with any questions