WHISKED
V a t r L
As a teenager, he dropped out of high school and could only find work in chain restaurants. Today, he’s wowing the food scene of the Bay Area with unique spins on classic dishes. “All those things definitely shaped some original, early-on creativity and interest in food,” says John Carney, summarizing the childhood events that led to his position as the head chef of one of San Francisco’s top restaurants. In particular, he notes the portion of his childhood spent in Colorado as a lynchpin in his culinary awakening. “I was near certain parts of my family that liked to go out and eat at different restaurants. I got exposed to that at a very young age, which a lot of kids don’t.” He would then spend five years in New Mexico, further expanding his passion and appreciation of food. “I lived just one block away from my grandparents, and so I would have a lot of really good home-cooked meals all the time, which would be cool and just inspirational in some sense, [and] sparked that creativity.”
How Chef Carney Stirred Passion into a World-Class Culinary Career
WRITTEN BY MAXIM SOROKOPUD
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