Last Update

2016-02-11T00:00:00.000Z

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Background Information

Employment History

Executive Chef

Monterey Bay Fish Grotto L.P

Web References (10 Total References)


John Dober, executive chef ...

www.aquaculture.asn.au [cached]

John Dober, executive chef at Monterey Bay Fish Grotto in Tysons Corner, said that after conducting his own research he's excited to serve farmed bluefin that meets a higher environmental standard. "We support the efforts of the new generation of aquaculture scientists," Dober wrote in an e-mail, "who have raised the bar from 'farm raised' to 'sustainable.' "

On Friday, Dober and restaurant owner Glenn Hawley went to seafood distributor J.J. McDonnell & Co. in Jessup to pick up the restaurant's first Kindai tuna, flown in fresh from
...
After a McDonnell worker took off the fish's head and neatly removed long blocks of flesh, Dober started slicing some of the meat from the tuna's collar for tasting. His hands shook. "I've never cut a fish this expensive, and I've never had anybody watch me," he said. He cut the meat into large cubes and tossed it with ponzu, scallions and macadamia nuts for a Hawaiian-style poke, then sliced 1/2 -inch pieces to taste as sashimi.
"The richness is unbelievable," Dober said once he took a bite. Then he held up a slice. "See that glistening? That's the fat."
Dober planned to spend the rest of the day breaking down and preparing the fish for four entrees that would be debuting on the Monterey Bay Fish Grotto dinner menu, where the Kindai is getting its own page. Each entree features eight ounces of the Kindai, seared, grilled or roasted in preparations that include Japanese, French or Greek flavors and accompaniments. The entrees will retail for $49 to $53, more than $10 higher than the next-most-expensive dish on the restaurant's menu, a Hawaiian ahi tuna. "I don't want people to taste this fish and think, 'It's okay,' " Dober said. "I want them to go, 'Wow.' "
He admits he had "sleepless nights" wondering whether diners would order such a thing in the middle of a recession but reported Monday that he had sold almost all 90 portions of the Kindai within a few days. Customers who do try the fish can expect a visit from the chef. "I want them to understand why this is such a big deal to me," Dober said.


John Dober, executive chef ...

bluewateranglers.ning.com [cached]

John Dober, executive chef at Monterey Bay Fish Grotto in Tysons Corner, said that after conducting his own research he's excited to serve farmed bluefin that meets a higher environmental standard. "We support the efforts of the new generation of aquaculture scientists," Dober wrote in an e-mail, "who have raised the bar from 'farm raised' to 'sustainable.' "

On Friday, Dober and restaurant owner Glenn Hawley went to seafood distributor J.J. McDonnell & Co. in Jessup to pick up the restaurant's first Kindai tuna, flown in fresh from Japan.
...
After a McDonnell worker took off the fish's head and neatly removed long blocks of flesh, Dober started slicing some of the meat from the tuna's collar for tasting. His hands shook. "I've never cut a fish this expensive, and I've never had anybody watch me," he said. He cut the meat into large cubes and tossed it with ponzu, scallions and macadamia nuts for a Hawaiian-style poke, then sliced 1/2 -inch pieces to taste as sashimi.
"The richness is unbelievable," Dober said once he took a bite. Then he held up a slice. "See that glistening? That's the fat."
Dober planned to spend the rest of the day breaking down and preparing the fish for four entrees that would be debuting on the Monterey Bay Fish Grotto dinner menu, where the Kindai is getting its own page. Each entree features eight ounces of the Kindai, seared, grilled or roasted in preparations that include Japanese, French or Greek flavors and accompaniments. The entrees will retail for $49 to $53, more than $10 higher than the next-most-expensive dish on the restaurant's menu, a Hawaiian ahi tuna. "I don't want people to taste this fish and think, 'It's okay,' " Dober said. "I want them to go, 'Wow.' "
He admits he had "sleepless nights" wondering whether diners would order such a thing in the middle of a recession but reported Monday that he had sold almost all 90 portions of the Kindai within a few days. Customers who do try the fish can expect a visit from the chef. "I want them to understand why this is such a big deal to me," Dober said.


About - Off The Hook

www.offthehookfish.com [cached]

Glenn along with Executive Chef, John Dober are using their fresh fish contacts, from Hawaii to Alaska to Maine, to stock the Oyster Raw Bar with six to eight varieties daily along with sashimi, ceviche, and crudo fish preparations.


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Glenn can be found manning the ...

www.housetrends.com [cached]

Glenn can be found manning the grille alongside executive chef John Dober while Lisa greets guests.

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