John Norton

I have worked in the hospitality field since 1996.   From local restaurants to Michelin rated fine dining  restaurants and top rated resorts and country clubs.

 I began my career working with Special Events Catering as a Sous Chef and Bakemaster in the south shore. With Special Events Catering I worked at the South Shore Country Club, Ridder Country Club and the JFK Museum. At the JFK Library I handled events for 1500 guests for the annual fundraising dinner. I also oversaw the staff for both properties to make certain that the execution of the menus and service were being handled properly.

 As I wanted to make a change and gain more culinary knowledge I moved to Florida to work at the Walt Disney World Swan and Dolphin Resort, with 330,000 square feet of banquet and meeting space, 14 restaurants, this high volume resort gave me the knowledge I needed to thrive in this industry. At this resort, I worked for all of the restaurants and also in banquets.  I had been promoted three times during my tenure and was once again given the opportunity for promotion from Junior Sous Chef to Sous Chef at another Walt Disney Resort. At this time, I moved to the Shades of Green Walt Disney Resort as Sous Chef. At this resort, I began as the Sous Chef and was promoted to Executive Sous Chef.  I oversaw the pro, family, spectator and media dining for Disney's PGA Tour Golf Classic.

 Moving back to Massachusetts, I joined Not Your Average Joes Restaurants as an opening chef for their new restaurants.   After a few years of this, I decided the corporate world was not for me. 

 I then began working for myself, consulting with restaurant owners looking to up their concepts by providing financial and culinary guidance from new openings to averting disasters due to miss management.  Over the next few years, I consulted with Finz, 14 Union Dockside, Savin Bar and Kitchen, and Boston Beer Works among others. 

 Keeping with my passion for food, I started Home Stage.  I now travel to people‚Äôs houses, as a private chef teaching cooking techniques, pairing food and wine in small intimate groups.   I also work with other people for larger parties.