John Barber

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Head Chef John Barber fell in love with cooking at a young age, and at just 35 years old, he has already had an incredible career.

Influenced by spending time in the kitchen with his mother, an inspiring and creative home cook, John found his calling. At sixteen, he went to study at the UCB College of Food before landing his first role, leaving his Staffordshire home to work at the Belfry Hotel.

An apprenticeship at the Mandarin Oriental in Knightsbridge, London, followed, with experience gained across all areas of the prestigious hotel: pastry, banqueting, cold larder, fine dining, and brasserie.

After a period working at the Mandarin in Thailand, John joined Bar Boulud (part of the Mandarin in London) and, within just 3 years, became executive sous chef and then executive head chef.

Stints abroad in Paris with famed chef, Charcutier Gilles Verot, followed, before John joined D&D Group and opened 14 Hills at 120 Fenchurch Street, London.

John joined the estate in 2022 and is working hard to realise his authentic vision for Auberge du Lac.

See John Barber

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