As a small boy, John Medall spent hours cooking in the kitchen with his mother, unaware of the impact it would have on his future career. This time in the kitchen fostered a passion for cooking and a deep respect and appreciation for sourcing fresh ingredients. Culinary talent seemed to run in the family, as his brother worked as a chef in the restaurant that gave Medall his first job as a dishwasher. Immersed in the restaurant culture for the first time, it was there he realized his love for the culinary arts.
After serving in United States Air Force, Medall enrolled at the Western Culinary Institute in Portland at 23 years old. Upon graduating, he moved back to his hometown of Las Vegas and worked in several hotels, training under culinary veterans. At Green Valley Ranch and Casino, he was one of three sous chefs in charge of a 500-seat buffet awarded “Best Buffet” by Las Vegas Review Journal in 2001. He then moved to San Diego, where he further honed his skills as Executive Chef of the former Red Circle, Kitchen Manager of The Cheesecake Factory and Executive Chef at Sheraton Suites. In 2011, he became the Corporate Executive Chef for Patio Restaurant Group successfully opening up two restaurant locations within two years.
Medall joined the Cohn Restaurant Group family in December 2018 as the Executive Chef of SEA180 in Imperial Beach. Medall believes that a great chef should not only be creative with food, but also embrace the power of collaboration and innovation with others. He likens his role as a chef to a Swiss Army knife. “You need to have a tool for every situation that could possibly arise,” he posits. Medall strives to lead, inspire and motivate his team to create the best possible food and experience for his guests.