JOHN LARSON
CO-FOUNDER
After graduating from the French Culinary Institute in New York City, John moved to Arizona to work at the world-renowned health spa and resort Canyon Ranch. His focus was in the pastry program, servicing daily operations for 500 guests. Expanding his culinary experience, John went on to work under Chef Janos Wilder of Janos, a AAA 4-Diamond restaurant. Working under the James Beard Award winner, he moved through all of the different positions in the kitchen.
Being young and ambitious, John continued on, moving to San Diego and becoming the Sous Chef at J-Six, a chef-driven kitchen. After spending several years on the West Coast, John moved to Florida, where he joined the team at The Ritz Carlton, working this time in the front of house. This opportunity allowed him to not only gain the knowledge of a restaurant's front of house, but also to meet his other half, Adrienne. Her family was in Michigan and, wanting to be closer and back in the "big city" culinary scene, they moved to Chicago. There John worked as the Head Baker for Hogsalt Hospitality, a restaurant group run by well-known Chef/Owner Brendan Sodikoff. John ended his three years in Chicago working for Ryan O'Donnell at Gemini Bistro and Rustic House, holding positions as Executive Sous Chef and Executive Pastry/Baker. It was during that time John and Adrienne welcomed their first daughter, Vera.
Wanting to open a restaurant of their own, they decided to move back to the area Adrienne grew up in, northern Michigan. They opened their first restaurant, Mama Lu's, in 2016, as well as welcomed their second child, Cass. In 2020, they opened their second restaurant, The Flying Noodle. Their third restaurant, The Burrow TC, opened its doors summer of 2022.
In his free time, John likes to spend time with his family. In the winter, you'll find him skiing with his kids. In the summer, when he's not out for a run or a bike ride, he's most likely out on the lake on his pontoon boat.