Beginning his hospitality journey as a chief cook in the Merchant Navy, John Stewart eventually swapped his uniform and a life on the high seas for a regular shirt and tie, working on terra firma in both equipment and food sales, before joining Hobart in 2004 to focus on cooking and food prep equipment.
Known for being one of the biggest characters in the manufacturer’s dedicated chef brigade, this self-confessed ‘kitchen gadget geek’ and highly knowledgeable product specialist, retains not only the sense of humour but also the dedication to quality and service synonymous with the chef life.
Most recently, John made it onto the 2022 FEA (Foodservice Equipment Association) Top 100 Industry Influencers list, compiled to recognise individuals that have campaigned, inspired, innovated, and educated in the world of foodservice.
We caught up with John to talk about the accolade as well as Maestros, mentors, Madhur Jaffrey cookbooks, and his famous 63ºC egg.
First off, how does it feel to be the number 77 most influential person in the world of foodservice and catering equipment social media?
It feels great, I’m really honoured to have been considered – social media is such an important tool, especially when it comes to reaching and inspiring chefs. The industry has really got wise to its power and potential, and I’m incredibly proud to be an active (and hopefully influential!) part of it.
What’s your background in hospitality?
I started out at 16 on a YTS scheme (yes it was that long ago!) as a galley boy in the Merchant Navy, working my way up the chain to eventually become chief cook.
After that I came ashore working in light and heavy equipment sales before moving to Brakes as a business development manager, and eventually coming to Hobart in 2004. The best decision I ever made.
How many years have you been in the business?
I’ve just worked it out and unbelievably it’s thirty-seven! Not bad, eh?
Any notable mentors?
Iain Munro (Retired Business Development Director at Hobart UK); the steadying influence he has had on my career at Hobart has been huge.
I must also mention Cathy Wilcox; industry legend, pain in the arse, she gave me my first start at 26, her focus and approach – just incredible.
What is it about the industry that you love the most?
The people! The excitement and the passion – I was at the NHS Chef of the Year (culinary competition) last year to see the chefs there in action, it was so inspirational. It reminds you that, irrespective of the sector you work in or who you’re cooking for, that passion for turning out good plates of food is there for all to see.
Biggest issue(s) affecting kitchens?
I think there’s need for a real consumer education piece to help justify why prices in restaurants and pubs are where they are – the hard work and resource, energy and ingredient costs that go into the end product. It’s tough out there for everyone, but these businesses need our support and understanding more than ever.
Why do you love being part of the Hobart Cook Brigade?
Again, I bring it back to the people - we all have different skillsets, and all bring different things to the table. It’s a great team to be part of.
If your role was to mirror that of a chef in a professional kitchen?
I think I’d be a Senior Sous Chef – he can cook most of the dishes and lead a section, but still bring innovation and a sense of flair to the role.
Favourite piece of Hobart kit and why?
It has to be the High Speed Steamer, it’s as old as me but it’s still so innovative, nothing else touches it for what it can bring to professional kitchens.
The kitchen is on fire, what’s the first thing you take?
My knives. I have managed to amass a collection worth more than my house(!)
Best meal of your life and why?
Sitting on a beach in India with my now wife, cold Cobra beer in hand, feet in the sand and fresh grilled snapper – simple but heavenly. So good we named the head table at our wedding ‘Nisha’s’ in tribute to the beach shack that cooked the snapper.
Go-to world cuisine?
North Mediterranean.
Go-to dish that you’d cook for the rest of the team?
Shakshuka and flatbreads – simple, delicious, you can add ingredients, have it for breakfast, lunch or dinner, great for social eating.
Favourite chef dead or alive?
Keith Floyd. Some would say I’m his living embodiment – I have to have a glass of red while cooking!
Guilty pleasure food
Apologies in advance but warm buttered bread topped with cold beans straight from the tin.
Favourite ingredient?
Fennel, it's so versatile in so many cuisines.
Favourite cookbook?
Really difficult, I’m going to have to mention two - Ken Hom’s the Taste of China and Madhur Jaffrey’s Book of Indian Cookery.
Cheffiest thing in your home kitchen?
I have lots – I’m a gadget geek – but probably my sous vide stick. If you’ve never tasted a 63ºC egg, then you haven’t lived! You place an egg in a water bath at a stable 63ºC (using the stick to keep the water at exactly the right temperature) for about 45 minutes, the white is just cooked, but the yolk is so delicious and creamy. Absolute perfection!
Best restaurant back of house setup you’ve witnessed and why?
I’ve seen so many but the one that really stands out in my mind is Paul Bocuse’s Brasserie L'Ouest in Lyon. The kitchen is laid out in quite a traditional style, with sections running to the pass, but in full on service mode it’s a real treat for the senses. They have four Bonnet Maestros in there, with rotisseries running at the back – for that reason I might be biased but the theatre of the open kitchen is quite stunning.
We invite you to come and meet our chef brigade and experience the benefits of cooking with Hobart for yourself, book a demonstration.