John Church heard his call to the culinary arts while working at his mother’s restaurant in Flint, Michigan, at the tender age of 12.

Chef Church’s rapid ascent in the culinary industry began in Las Vegas, where Wine Spectator Magazine named him one of the city’s “Rising Chefs.” As sous chef, he helped oversee operations at several establishments, including: Turnberry Place; Aureole at Mandalay Hotel and Casino; Andre’s at Monte Carlo Hotel and Casino; Alize, at the top of the Palms Hotel and Casino; and Mistral at the Las Vegas Hilton. At Paris Hotel and Casino’s Eiffel Tower Restaurant, Chef Church took the reins as Executive Sous Chef.

Most recently, Chef Church was chef de cuisine at AJ’s Steakhouse at the Hard Rock Hotel and Casino. While there, he was named one of the “Top Chefs de Cuisine” in Las Vegas by Las Vegas Life Magazine.