Chef John O'Neil
During my 20+ years as a chef, I have worked in the finest of kitchens in the Southwest, cooked in rugged kitchens in Cuba and Tanzania, and everything in between. I was head chef of a wine bar with 3,500 wines, preparing special tasting menus featuring the wines.
I served as the lead culinary instructor for Collin College, designing the curriculum for the program and each class while also teaching each class at some point during my tenure.
In 2020, I took the spice blends that I've developed over many years of my career and put them to market, creating my current company Dude Food Fire, LLC. This company showcases my passion for live fire cooking combined with the punch that high-quality spice blends add.