Chef John Ash has been co-hosting "The Good Food Hour" on KSRO since 1987. John is an internationally recognized chef, educator, and author who is credited as one of the creators of "California Wine Country Cuisine." Ash first came to national prominence in 1985 when he was selected by Food & Wine Magazine as one of America's "hot new chefs." His eponymous restaurant in the Northern California wine country, John Ash & Company, opened in 1980 in Sonoma County and has continually been recognized by critics as one of the best.
In 1990, Ash joined Fetzer Vineyards as their Culinary Director and has gained national prominence as a food and wine educator. He is a passionate educator for the winery, conducting wine training and cooking classes on the winery property in Hopland and around the world. He has worked to de-mystify and promote wine for countless wine professionals and consumers.
Ash teaches regularly to home cooks at various schools internationally as well as at professional institutions such as The Culinary Institute of America (CIA) at Greystone. Ash is also a consultant to various restaurant and hotel groups in the development of new menus.
John has published two critically acclaimed books, (Addison Wesley 1991) and From the Earth to the Table: John Ash's Wine Country Cuisine (Dutton 1996). The latter was nominated for a James Beard award and won the prestigious IACP Julia Child Cookbook of the Year award.
His newest book John Ash: Cooking One-on-One Lessons from a Master Teacher, published by Clarkson Potter, was released in April 2004. And Chronicle Books has just reissued his book From the Earth to the Table. He is a frequent contributor to publications such as Bon Appetit and Fine Cooking, and was a contributing author to the latest revision of Joy of Cooking. He writes a regular column for the Los Angeles Times Syndicate. He has had a live radio show in Northern California for the past 15 years. He appeared on the Food Network for two years in his own shows Cooking Right and John Ash.
In 1999, Ash was named Dean of the Brown-Forman Center for Global Wine Education, overseeing one of the most comprehensive professional educational programs in the wine industry. In addition to his role with Fetzer Vineyards and Brown-Forman, John has been the spokesperson for several food-related organizations, including the California Raisin and Prune Boards and Real California Cheese. He is passionate about ethical and sustainable food issues.