“Seasonal, Local And Fresh with Simple Preparations”

Florida spiny lobster beignets with sorrel mayonnaise, jumbo crabmeat with an Indian River grapefruit and avocado salad and a warm Fellsmere blueberry clafouti topped with vanilla bean ice cream. These were just a few of the seasonal dishes coming out of the kitchens of John’s Island Club the day I met with Executive Chef John Farnsworth.

While today’s chefs may experiment with new techniques like molecular gastronomy, Chef Farnsworth’s philosophy on preparing great food is uncomplicated: “Seasonal, local and fresh with simple preparations. Nothing over-embellished. You shouldn’t confuse your diner by overpowering the freshness and beauty of the product.” 

Chef Farnsworth has been overseeing the kitchens of John’s Island in Vero Beach since 1995 and has more than doubled the number of patrons of the five restaurants during his tenure. Lauded as one of the most gifted chefs of his generation and named among America’s best new chefs by Food and Wine Magazine in 1991, he is not only a consummate professional but also highly respected among his peers.