John Malone was born and raised in Long Island, NY, where his love for food was fueled by the comforting and spicy flavors of his mother’s Peruvian cooking. As a teenager, he began his culinary journey working in local pizza joints in his neighborhood. After graduating high school in 2011, he moved to Boston to attend Le Cordon Bleu in Cambridge, Massachusetts, where he honed his technique and staged in restaurants on his days off to gain more experience.

John’s professional path led him through a variety of kitchens across Massachusetts—from New England Seafood in Quincy to Boston’s vibrant dining scene. He worked at Tavern Road and Capo, eventually rising to executive chef roles including at Loco Taqueria, jm Curley, and Eastern Standard.

After a decade of visiting New Orleans, John decided to move here in the summer of 2025. He joined the team at Cochon in September and accepted the position of Chef de Cuisine in October.