Chef John Hughes
  • 57, Male
  • Kennebunk, Maine
  • United States
  • COOK with JOHN
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Chef John Hughes's connections

  • Happy Chef
  • Peter Boisvert
  • Food on Film
  • Mike Janosik CEC CRC
  • Jeffrey J Kingman
  • Stephen Trojahn
  • Andrea
  • Sarah Kessler
  • Scott Barber
  • Elizabeth Aulet
  • Christian Watson
  • Rachael
  • Becky Jacobson
  • @Stephen
  • Chris Cluff

Chef John Hughes's Page

Latest Activity

Chef John Hughes joined John McGrath's group

Restaurant Consulting Services

For those involved with and interested in Restaurant development and operations. Including, The buying and selling of. General Food services, Catering and Restaurant networking opportunities. All our welcome. - John
Aug 3, 2012

Profile Information

What best describes my company
Consulting, Discovering New Food, Discovering New Wines, Locavore, Learning, Making Friends, Networking, Organic Foods
Personal Quote
"Next time I send a damn fool...I'll go myself." - My Grandfather
I have been involved in restaurants since I was 15. For over 22 years, I owned and operated Windows on the Water Restaurant in Kennebunk Lower Village, Maine.
In November 2007 I sold the business so that I could slow my life down a bit and spend more time with friends and family. But my passion for food, wine, people and travel quickly had me looking for my next adventure - and this "The GYPSY KITCHEN" was born. The GYPSY KITCHEN is a traveling culinary adventure in which I cruise the backroads and forgotten highways of America in a 36-foot motorcoach, searching for interesting and tasty regional fare and delicious culinary treasures.
I enjoy developing recipes and writing about food of all kinds.
Years in the Industry

Chef John Hughes's Blog


Posted on May 9, 2009 at 7:10am 1 Comment

Dear Fellow FOHBOH'ers;

I recently entered the Murphy-Goode Winery “A Really Goode Wine Country Dream Job” contest which is for a six-month position – eating, drinking and blogging about Murphy-Goode, Sonoma Wine Country, food, wine, California culture; meeting with and educating visitors to the winery as well as tracking the vineyards eagle and raptor population and playing Liar’s Dice (think Texas Hold’em using dice).…


New Years Resolutions We Can Handle...

Posted on January 5, 2009 at 5:50pm 0 Comments

Okay, it’s that time of year…again. And I’m sitting here in front of my keyboard thinking…again. I can’t begin to count the number of times I have pledged to loose weight as my New Years Resolution. For those of you that may not know me well, I have been called “portly” on more then one occasion! My intentions are good, it’s the delivery where I need the help…the trouble is - I love food!!!

I have been a chef for over 35 years…I love working with food, I love the smells and aroma’s… Continue

This is way overdue

Posted on August 24, 2008 at 4:46pm 0 Comments

Several months ago I held a Cooking Demonstration Dinner in the beautiful home of Art & Holly LeBlanc in Alewife Farms in Kennebunk. It was such a delight to be the center of attention to this handful of joyful and wonderful couples, all of which are terrific cooks in there own right…we had a wonderful evening.

One couple, Wes & Liz Phillips, who had been long and faithful guests of the restaurant throughout our 22+ years, asked if I would share my recipe for my Asian… Continue

Cool Shrimp For a Hot Summer

Posted on July 14, 2008 at 7:13pm 0 Comments

Years ago I created an appetizer special one hot August evening at the restaurant which became an instant "hit". A combination of wild American shrimp wrapped with thin slices of prosciutto, a dollop of horseradish and a golden pineapple-mango salsa with cumin and cilantro.

Through the years, each time I prepare this dish I always receive rave reviews. Today, here in Maine it's hovering around 85 degrees with the dew point above 70. It's hot and… Continue

Final Day of NRA's Hot Chef Challenge...Thanks for the Support!

Posted on May 7, 2008 at 6:05am 5 Comments

Today, Wednesday, May 7th is the final day of voting for the National Restaurant Association's "Hot Chef Challenge" and as of this post there have been 764 views, 46 ratings and 40 text messages left for my video entry.

I would like to take this time and thank ALL of you that have supported me in my efforts to make it to the annual NRA show in Chicago. Based on the above numbers, I believe I have a good chance of making it all the way through...but nothing is definate until… Continue

Comment Wall (19 comments)

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At 11:18am on March 20, 2009, Naila Ismail said…

Thanks for the connection!

Your travel blogs sound intriguing. I am going to roll out a website in July, and am looking for interesting blogs to post there. My website will be available nationwide by summer 2010, so the exposure will be awesome.
Would this be something you'd be interested in?

Looking forward to networking with you!

At 12:22pm on February 22, 2009, Michael L. Atkinson said…
John, I am not sure if I ever got back to you on your proposal to write about your travels. That sounds great. Please send me a couple of times that work for you next Monday or Tuesday and we can set up a call.

At 7:10pm on August 25, 2008, Maria Bell said…
Why do I feel the same as you?
I left my house 8.00 a.m and I just came one hour ago.
I do like to cook but this is exhausting!
I also enjoy private cooking and I do like the attention and I do make more in a very short time but... my customers need me too.
At 9:11am on August 25, 2008, susan holaday said…
John -
Your career shift is interesting - I'd like to know more about what your new business is and how it's working. Do you see a shift at some level to home cooking again?
At 7:19pm on August 24, 2008, Maria Bell said…
Hi, when I opened my restaurant, I couldn't sell upscale gourmet items because Greek food is not understendable where I am. So, I started cooking classes in the restaurant and other chef's places and education centers in the town 50 miles from where my restaurant is.
I also do TV demonstrations. Now it has become a proble with me being everywhere. I like the fame and I enjoy the crowd listening to me and enjoying my food.
What should I do? the restaurant or the classes?
At 2:30pm on June 4, 2008, Malachy said…
Hi There!

We are an O.E.M. Parts and Service depot for commercial kitchen equipment. Maybe we can save you and your company some money.

Some manufacturers we rep are: Frymaster, Garland, Bakers Pride, Montague, Vulcan and many others.

See them all on our website:

Rich Malachy
At 8:28am on May 5, 2008, Andy Swingley said…
I am hoping you can participate in the Leadership group's Best practice contest. $100 and 10,000 points added! You gotta have something up your sleeve you could post up!

Check out my blog posting on it and hope to see your best stuff there!

At 7:11am on May 4, 2008, Rachel said…
I really like the blog very nice, I haven't had a chance to get to the video yet, but I will. Take care
At 2:47pm on April 20, 2008, Jorgen Moller said…
"We will be back" is what most guests say as they leave your restaurant....
But, how do know if they do come back?
It is mindbogling to me to know that we have so many good well educated, well trained chef-owners in America
but they do not know who their guest are.
My passion for the last 20 years has been trying to share my knowledge of how to build an effective data base of guests won..
If a chef-owner can 'program' his guests to come on of nigths and get more than $ 20.00 in return for every dollar spend on data base bad can that be?
A chef-owner who have 100 guest data for each seat..will be 100 % independent and nevr have to worry about empty seats, the most expensive thing in his restaurant.
Don't fall into the trap of thinking email is the ansewer,'s NOT. Snail mail and email blast is the way to go...
If you have a large database of guests won from your restaurant, you should have more bussiness than you can handle.. I like your website.
At 8:11am on April 8, 2008, nicholas said…
I am working at a spot called local 188 here in portland. The food is spanish influenced though it spins itself through an ecletic range depending on whats in the walk in that day and who is making the specials. I joined the m.g. group mostly because I was asked, though Mcgee and I have spent some late nights together.




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