Education
Kevin Zraly’s Windows on the World Wine School
Sommelier Certificate from Sommelier Society of America
Ewald Notter Pulled Sugar Course 1
Culinary Institute of America AOS Culinary Arts
30 Week Baking & Pastry Certificate (Scholarship)
ICE Craft Cocktail Course with Anthony Caporale
ICC 3 Month Artisan Bread Course w/ Johnson Yu
Chefs & Restaurants Chef Johnny Maher has worked for:
Michael Hu (Pastry Chef of the Year) Gotham Pastry
David Pasternak (James Beard Award)
Terrance Brennan (3 Stars NY Times) Picholine Restaurant
Jacques Torres (Le Cirque)
David Burke (Park Avenue Café)
Businesses Created by Chef Johnny Maher
EATOceanside Gourmet Market
EAT Gastropub
Flour Shoppe Café
Broadway Market (*** Newsday)
Country Clubs Chef Johnny Maher had worked for:
Kensington County Club, Naples Florida
The Creek County Club, Locust Valley, New York
bio
Chef Johnny Maher has always been obsessed with food. He started working in Delicatessens, Fish Markets, Pizzeria’s, Hunts Point Market, Ice Cream Parlors & more in his teen years. After working at Disney World as a Cook he returned home & started working at the 3 star restaurant Tuscany in Rockville Centre. It was here where Chef Johnny gained experience in all positions of a restaurant. During that time, he was accepted into the Culinary Institute of America for Culinary Arts & then was awarded a scholarship for finishing in the top of his class in a 30 week Baking & Pastry Course. Chef Johnny has a strong wine background having studied with people like Kevin Zraly & receiving his Certificate from the Sommelier Society of America.
Chef Johnny Maher has trained with James Beard Award winning Chefs like David Pasternack & Pastry Chef of the Year Michael Hu. As well as such luminaries as Terrance Brennan, Jaques Pepin & David Burke to name a few. In the Cocktail World Chef Johnny has collaborated with Willy Shine, Leo DeGroff & most recently Anthony Caporale. He created one of the first Craft Cocktail Bars on Long Island in EAT Gastropub, which was also the first restaurant in the area to have an actual greenhouse on premise. It was here where Chef John coined the phrases “Backyard to Table” & the “Garden of EATin”. EAT received 3 Stars from NY Newsday along with many other accolades and reviews. Chef sold out of EAT in 2015 and the name of the establishment was changed to EGP Gastropub. After various consulting positions Chef ended up creating and opening up the Flour Shoppe Café which has been a huge success. Artisan breads, home-made pastries, Breakfast, Lunch & Dinner, scratch made pasta & StumpTown Coffee have made the Flour Shoppe Café a house hold name. Chef Johnny’s last 2 Restaurants have both been named “Top 10 New Restaurants” by NY Newsday and both maintained 4.5 Stars on Yelp. Thrillist, LI Edible, Newsday & countless other online media outlets have ranked both of these restaurants among the best in their classes. Consulting projects include Broadway Market in Rocky Point. This was the makings of another great success with additional 3 star NY Newsday Review. Since then Chef Johnny has done multiple consulting gigs throughout the Tri State Area.
Catering
Chef Johnny Maher has catered over 3,000 parties. Parties from 8 person sit-down wine dinners in people’s homes, to 400 person roof top parties in NYC, 800 person Galas in the Hamptons, and 5,000 person fundraisers. Chef Johnny was the exclusive caterer for all of MAC Cosmetic Events.
Country Clubs
Chef Johnny Maher has worked for elite Country Clubs in New York and Florida.
The Creek Country Club located in Locust Valley New York, Johnny’s credentials include Executive Sous Chef, Banquet Chef, and Head Chef of the Beach House. Johnny introduced Sous Vide cooking to the repertoire of the kitchen, built new recipes books and standards, and raised quality of food to increase sales at the beach house by 15% to 2 million in 4 months.
Kensington County Club in Naples, Florida Chef Johhny was Chef de Cuisine and Acting Executive Chef. Johnny would fill in for Chef Ralph Feraco while on sick leave. Chef Johhny created a 200 page recipe book, created menus, themed menus, wined dinners and opened a new restaurant Brighton Point.