John Fink

Chef John Fink founded The Whole Beast in San Francisco as a way to celebrate the art of cooking over fire a whole animal that has been humanely grown and prepared in a holistic manner, paying special attention to animal husbandry.Chef John Fink is a 43 year-old San Francisco-based chef with over 20 years of experience cooking for top restaurants including Aqua, Postrio, Ondine and Silks Restaurant, L’Orangerie and Kuleto Estate Winery in Napa. John is a graduate of the Cordon Bleu in Canada. During college he supported himself by fishing commercially for scallops, tuna and swordfish in the North Atlantic and pursued commercial fishing further in Alaska, obtaining his Able Bodied Seaman license.Drawing on his fishing days, John’s food preparation starts from the very beginning – how the animal is raised. John personally visits each farmer and tours their facilities, asking how and where the animals spend their day, what they are fed, where they sleep and how they are finished, walking in each farmer’s footsteps.