“When will the lobster cakes be back on the menu?” a gentleman in tennis attire asks Executive Chef John Farnsworth as they cross paths on the walkway between John’s Island Golf Club and Beach Club. “They are delicious!”
Farnsworth grins. The highly acclaimed chef has been pleasing palates at John’s Island for 25 years. Managing a kitchen staff of 127 and serving up to 4,200 meals per day in five dining locations during high season, Farnsworth has quietly and successfully transformed the dining experience at one of America’s most revered private clubs.
A high-honors graduate of the Culinary Institute of America, Farnsworth brought an extensive culinary background to John’s Island Club, including 15 years with Laurance Rockefeller’s RockResorts. His postings included Caneel Bay, St. John, U.S. Virgin Islands; Little Dix Bay, Virgin Gorda, British Virgin Islands; and the island of Lanai, Hawaii, where he opened The Lodge at Koele and Manele Bay Hotel. In 1991, Food & Wine magazine named him one of America’s Ten Best New Chefs, calling him “one of the most gifted chefs of his generation.”