John is a seasoned culinary professional with over 15 years of experience. His culinary journey started in 2008 at the French Culinary Institute in New York City. John’s passion for food came from a family that has rich food traditions and a legacy of catering to top tier clientele and country music stars.

         While in the City John worked at the Gramercy Tavern and Savuer Magazine. After graduation in January 2010, John honed his skills back in Nashville, Tennessee at the Hermitage Hotel and Flyte World Dining and Wine. He then helped launch Porter Road Butcher overseeing the local catering business, before playing a key role in opening Hattie B’s Hot Chicken.

         In 2012, John was the executive chef at Hattie B’s helping develop their menu and signature hot chicken spice blend. During his tenure, John earned accolades such as Forbes 30 under 30 and got invited to cook at the James Beard House.

         Post-pandemic, he helped support local restaurants during a tough economical time. In 2022, John accepted the job of Chef de Cuisine at the 404 Kitchen. Cassie Lasater, John’s wife, was the executive chef of 404 at the time. Sharing a passion of food and designing menus together inspired the couple to open a private chef service and events company. The team founded JAC Kitchen and Events in 2023. Together, they continue to provide top level chef services to middle Tennessee.  

After beginning a career in marketing, Cassie quickly realized a stuffy office was not the place for her, so she put all her things in storage and moved to Madrid to attend Le Cordon Bleu in 2016.

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During her years in Europe, Cassie worked in Spain, Croatia, & the Azores Islands. After which she returned to hone her french training at the Williamsburg Winery in Virginia.

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In 2019 Cassie moved to Nashville to chase an executive chef position, which she took over in 2020 at The 404 Kitchen in the Gulch. While at The 404 Kitchen, Cassie was nominated for Forbes 30 Under 30 in 2022 and spotlighted as a featured chef for the Naples Wine Festival.

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Now as a private chef, Cassie is fully able to provide clients with the intimate, unforgettable, mouth-watering experience that she sought to create at restaurants. It is her joy to hear laughter and plates being passed around a full table.​​

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Fun Facts:

Food specialties... I'd say sauces, salads, and desserts/baked goods. A perfect compliment to John's! I LOVE a creative salad with flavor pops, crunch, cheese & a great dressing. 

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Favorite meal... Beef bourguignon, I remember the first time I made it in culinary school I felt like had made something so fancy & complicated. But really it's just simple, French comfort food!

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What made Cassie start cooking... the sound of happiness that comes from a full table and platters of food being passed. I'm the youngest of 4 kids, so my memories of my whole family together are from holidays when my siblings came home from college. We'd spend hours preparing and then sharing meals together, pure joy!

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When Cassie is not cooking... she's cuddling with her dog Bulleit, watching stand up comedy (Kathleen Madigan!!), or avoiding folding the laundry.