Executive Chef Jeffrey Madura's fascination with food, flavors, and cooking extends back to his early
high school years in southern California.
With two working parents, Jeffrey found that the fastest way to satisfy his teenaged hunger, and that
of his two siblings, was to do the cooking himself.
Through his high school years and after graduation, Jeffrey's attraction to the culinary arts led
him to work in the Bay Area restaurant industry.
Soon his increasing passion for the field led him to enroll in the prestigious California Culinary
Academy (CCA) in San Francisco. His relationship
with John Ash & Co. began when he became an apprentice at the restaurant while still at the Academy.
He worked directly with John Ash, and
after completing his studies in 1988 he became the restaurant's sous chef—and ultimately executive chef.
Today he continues to pair his expert
technical skills and his extensive knowledge of seasonal foods with his intuitive understanding of complementary
flavors, textures, and colors—and proudly carries on the tradition of culinary excellence at John Ash & Co.
