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This profile was last updated on 8/7/15  and contains information from public web pages and contributions from the ZoomInfo community.

Chef Manager

AAA Mid-Atlantic
Phone: (407) ***-****  HQ Phone
Email: j***@***.com
Local Address:  Wilmington , Delaware , United States
1000 AAA Drive
Heathrow , Florida 32746
United States

Company Description: As North America's largest motoring and leisure travel organization, AAA provides more than 53 million members with travel, insurance, financial and...   more

Employment History

  • Headquarters Chef
  • Executive Head Chef
  • General Manager
    The Meat House
  • Culinary Production Manager
    Sodexo Inc
  • Chef Manager
  • District Executive Chef
  • Hilton Coventry (Senior Sous Chef)
    Hilton Worldwide Hilton Birmingham Metropole
34 Total References
Web References
Tapenade Identifies Event Catering Trends for 2014 - Pilotmax, 1 July 2015 [cached]
Interest in a sustainable approach to catering for corporate events has grown markedly according to Tapenade's executive chef John Hearn. He says: "We are increasingly being approached by event organizers looking for caterers who can provide fresh. seasonal produce sourced locally to their chosen event venue;we will always endeavour, wherever possible, to meet their requirements."
Theatre and entertainment is creeping into corporate event catering too with organizers opting for informal and fun ways to serve food, designed to create a relaxed ambience and encourage socializing. Candy or cake bars, ice cream bikes, pancake and waffle stations or dessert canapés add a fresh twist to the end of a meal and encourages guests to get up and mingle. "Making dessert informal and fun is a great way to break the ice and encourage interaction, especially if the event has included a lot of formality earlier in the day. says Hearn.
Another developing trend is for much loved British favourites such as burger and chips, fish and chip cones and cheese cakes, taking the place of the traditional buffet. "Restricting the food options can of course be more economical,"says Hearn, "but opting for these tried and tested dishes that everyone loves is a clever way of reinforcing traditional values and giving guests that warm, familiar feeling people get from these kinds of foods; it's a kind of nostalgia, and it makes people feel good," says Hearn.
If the event extends late into the night snacks served at the end of the evening, or goody bags to take home are also becoming popular. Warm cookies and doughnuts are the preferred choice of treats to reward guests and send them on their way. "Sending people off with a delicious treat is a perfect way to round off the evening and leave a lasting, warm impression on guests," says Hearn.
Head Chef » Wedding and Corporate Party Caterers - Tapenade Exclusive Cuisine, 18 Aug 2010 [cached]
John Hearn has been Tapenade's Executive Head Chef since its launch in 2003, having previously gained experience with Kennedy Brooks, several high brow London Restaurants and some of London's premier banqueting venues.
John is equally gifted in designing innovative, contemporary and exciting dishes, as he is in perfectly recreating the timeless classics.
When it comes to designing your event John will offer his advice, gathered from years of catering experience, to ensure your menus are perfect.
Tapenade is Named Approved Caterer for London’s Tobacco Dock Venue - Pilotmax, 1 July 2015 [cached]
John Hearn, executive chef of Tapenade, says: "We are delighted to have been appointed as approved caterer for this wonderful old building which has been reinvented as a stunning events venue.
"Food stations are a great way ..., 1 July 2015 [cached]
"Food stations are a great way of giving people variety and choice (and getting delegates mingling)," says John Hearn, executive chef at Tapenade. "For example, slider bars with neon signage, dressed with retro cream soda and Coke bottles. While Hearn acknowledges sliders (mini burgers), have been around a while now, he suggests that they have become increasingly sophisticated. "We're now using more interesting fillings such as confit duck, spring onion and plum; seared scallop, samphire and smoked chipotle chilli jam; Portobello mushroom and goats cheese and Cajun red snapper with green onion relish," he says.
Other popular themes for food stations this year according to Hearn will be paella in cooked in huge pans; cassoulet and seafood casseroles with rouille and rustic breads and cured meats and British cheeses. Hearn loves to champion British cheeses, "We have the best in the world in my opinion," he says.
Unusual presentation is another key trend for this year, with Tapenade serving dishes such as 'Apple Sourz Jam Jar Trifle' with warm raspberry and cinnamon doughnuts or bags of sticky pork ribs in jam jars, empty tin cans and flower pots.
"I have been asked to do all manner of things, from putting sauces in toothpaste tubes and mini paint pots, to serving fish in a sardine tin," says Hearn. "Recently, a client asked for smoked baked beans and sausages in a sealed bean tin. We had to put the beans and sausages in the individual tins and fill the cans with smoke before sealing them. The guests were surprised and delighted when they pulled the ring pull and the smoke escaped - it was fantastic theatre!"
Japanese influences are still going strong according to Hearn. "We have are offering dishes such as lobster with white radish and pickled baby mushrooms; sweet and sour fennel and ginger salt miso cured salmon, sushi sesame rice and pickled ginger; shiso and tempura nori and a pipette of light smoked lime soy and chicken mushi with broccoli cream and crisp chicken skin," he says.
According to Hearn, 'bitter' is set to be the taste of the year and Tapenade is starting to incorporate it into many of its dishes. "Pomegranate molasses is my favourite ingredient," he says. "I use it as a base for salad dressings in slow cooked dishes and even as a condiment to bring that bitter hit. Grapefruit, burdock and chicory will all appear more in our salads, but it's all about the balance; when combined with other flavours they can really lift a dish and create something unusual."
One ingredient that's finally had its day says Hearn is Quinoa. "The 'grain no one can pronounce' title will be handed on to freekeh (pronounced fari-kah)," he says.
Freekeh is a Middle Eastern grain made from green wheat. It will be available more widely in supermarkets this year. "Used in more or less exactly the same way we use quinoa, as an ingredient in salads with Tahini for example, freekeh works brilliantly; as an alternative to rice or couscous it's great at holding flavours and adds a variety to our wide grain libraries," adds Hearn.
Wedding Menus » Wedding and Corporate Party Caterers - Tapenade Exclusive Cuisine, 18 Aug 2010 [cached]
Our Executive Head Chef John Hearn has 15 years of experience in creating bespoke wedding menus to match the tastes of any bride and groom.
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