John Taube IV
John was born and raised outside of Chicago where he started his culinary career in the extraordinary kitchens of the Hotel Baker, Moto and as the Pastry Chef of the 2 Michelin-starred Charlie Trotter’s. After the restaurant closed in 2012, John moved to Grand Cayman to run a small fine dining restaurant. While on the island, he met Chef Daniel Humm who inspired him to move to New York to be a part of the NoMad team. Over the course of a few short years, the restaurant was awarded a Michelin star, 3 NY Times stars, #1 bar in all of North America, numerous James Beard nominations, and San Pellegrino’s 64th best restaurant in the world.
In 2016 Chef John was awarded Glenfiddich’s Most Experimental Bartender Chef Collaborator. In 2017 he won the coveted award of San Pellegrino Best Young Chef in America. Chef also competed and won the VitaMix challenge presented by Star Chefs in 2018 and the Copa Jerez world's most creative sherry pairing in 2019. He leads the team with a “We” mentality, believes in local products, and giving back to the people who keep our restaurants alive. John has found his new ohana and home here in Maui at the gorgeous restaurant of Waicoco.