John McFadden
Group Executive Chef at Al Aseel Group
Chef John McFadden started his career in the hospitality industry as a kitchen hand when he was just 12 years old! From there, he decided to climb the hospitality ladder and commence his apprenticeship at the age of 15 at Lantern Palace, Wamberal before completing his degree at La Mer Fine Dining when he was 19.
John moved quickly through the ranks, with postings at notable restaurants including the two-hatted Grand Fine Dining Room at The Windsor Hotel, Hayman Island, and Xu Bistro at the Hyatt Regency where he won Best Hotel Dining Restaurant in Australia. Being one of Australia’s youngest chefs, McFadden was invited to cook at The James Beard Foundation in New York for 80 New York food critics.
With more than 37 years of experience in the food industry, John McFadden is a highly-motivated chef whose attention to detail is well-known across the industry. He is also a great communicator, mentor, and motivator who loves to share his extensive experience with apprentices and rising chefs. As the National Chairman of Judges for Chef of the Year at Food Service Australia, McFadden has also assisted in the judging process for Bocuse d’Or to select the Australian Culinary team. He was also recently invited by the Board of Women in Hospitality to be a culinary mentor for their Mentor Program.
