Chef Malcolm John - Logo


Born in St Vincent, renowned Chef, Malcolm John came to England aged four and settled in Coventry with his family. After leaving catering college at the age of 18, Malcolm moved straight to London where he trained with the Savoy Group at the Berkeley Hotel Knightsbridge for six years. Malcolm temporarily moved to Italy to work at the Sirenous Hotel, Positano.

On returning to London in early 1990’s Malcolm noticed that there was a gap in the market for an informal, inexpensive French bistro but the time wasn’t right to go out on his own. Between 1995 and 1997 he worked as Executive Sous Chef at the Café Royal alongside Herbert Berger and then as Head Chef at St Quentin, Knightsbridge before moving to Terrance Conran’s Blue Bird Private Members Club, for two years in the same role.

Malcolm John opened the doors to his first Venture in French cooking; Le Vacherin in Chiswick, in 2004 and has been reaping rave reviews in reward for his efforts. Causing a stir in South Croydon, Brasserie Vacherin opened its doors in February 2008 as Malcolm John’s second venture with his plan to ‘bring a little of the West End to Croydon'. His latest venture, Brasserie Vacherin also opened on Sutton High Street & is named after its Sister Restaurant, Le Vacherin. Brasserie Vacherin in Sutton is slightly more of a casual dining affair which offers locals the opportunity to enjoy an up market place to have a nice night out that doesn’t involve pizza.

Egon Ronay gave him one star; AA Gill bestowed him with a rare three star rating. Le Cassoulet was awarded Best Local Restaurant by Timeout 2008. Fish & Grill was awarded Runner up for Timeout’s Best New Local Restaurant 2009 & voted in the top 5 Best Sunday Lunch Restaurants by Timeout in 2010 along with Best out of Town Restaurant by London Paper. Malcolm was recently awarded Entrepreneur of the Year at the South London Business Awards 2010.

Malcolm John seems to have won the hearts and minds of the locals with a combination of passionate cooking and affordable Fine Dining.

‹ Back