Meet the Chef’s
Chef John
Owner/Founder & Executive Chef
Chef John with over 20 years restaurant & executive chef cooking experience has worked from Hawaii to India and back to Michigan again, with assisting on opening restaurant accounts to in-home plated dinners for high level executives.
From his experience and the function of how larger businesses work, he saw the most fundamental thing missing from served food and that was the level of love and compassion that goes into what is being served.
In his passion for cooking and his love for the science of foods he wanted to bring what most cannot bring to his home town and that is a Farm to Table experience with elevated menus that you’ll talk about in the years to come.
He constantly changes the menu to match the ever growing industry brining new ideas to the table, encouraging those he brings in under his wings to also think outside of the box.
John’s other passion is teaching, and by bringing on young culinary students, he is able to pass on what he knows to those eager to learn the art of food.
On the flip side of work, john spends his days dedicated to his family, creating memories via traveling and spoiling his 3 monsters and two dogs whom he loves deeply.
Tiphani Druart
Creative Director, Co-Owner/Founder & Executive Sous Chef
A graphic designer by trait but a creative cook at heart. Tiphani has always had a passion for cooking food for a large crowd. She always cooked for family gatherings and events she hosted for her friends. Tiphani has a passion for the helping those around her chase their dreams and helping them creatively in anyway she can & watch them grow and that is what led her to her graphic design degree; so she could help small businesses with their start up.
After working with Chef John for 4 years in a kitchen where she always found herself working versus the arts. She pushed John for his potential as she does with everyone she has ever met. Because she firmly believes everyone should live out their dreams in life because you only live once.
“We should love what we do so it doesn’t become work, some days it will feel like work but at the end of the day you must love what you’re doing and why”.
Now she gets to live the best of both worlds with design and cooking. All while constantly pushing her business partner John & her interns to new lengths and challenging him creatively and to think outside the box he thought he already thought out of.
On the side Tiphani continues to help small business whenever & where ever she can. When she’s not cooking, dabbling in some form of arts like painting or digital works of art or photography.
Cameron
Personal Chef
2027 Graduate of Secchia Institute for Culinary Education (SICE) at Grand Rapids Community College.
My name is Cameron and cooking has always been a passion of mine because I love creating food that makes people happy. I attended culinary school to grow my skills, gain more knowledge, and to better understand food. My goal is to make a positive impact through cooking and show people what great food truly is. In the next five years, I hope to travel the world to learn more about different cultures and cuisines, and within ten years, I plan to open my own microbakery. I especially enjoy eating Mediterranean food because of the bold and fresh flavors, and my favorite thing to cook is sandwiches because they allow for creativity while still being comforting and simple
Ada
Personal Chef
2027 Graduate of Secchia Institute for Culinary Education (SICE) at Grand Rapids Community College.
I am currently studying Culinary Arts at the Secchia Institute for Culinary Education. I’ve always been drawn to food, whether it was trying new dishes or experimenting in the kitchen myself. I decided to pursue culinary arts as a career when I realized how much I enjoy hands-on work and having variety in what I do every day (I could never imagine sitting at a desk all day).
Through Green Fork, I’ve discovered a love for events and hospitality, which has me considering continuing my education in hospitality management. I’m excited to see where this career takes me, and I hope to travel, experience different food cultures, and learn as much as possible along the way. One of the things I love most about this industry is that there is always something new to discover, and I enjoy growing and learning every day.
Marge Chapdelaine
Personal Mentor and Friend; Kitchen’s Mother
Chef & Wine Connoisseur
Marge with a wide background of knowledge and experience; graduated from the C.I.A and has wine connoisseur training is formally retired and now joins her once protégé John from Creative Dining to work alongside him in his endeavor, extending her continuous assistance in knowledge and friendship.
HOME BASE
Our Main kitchen is right now currently located at the Sweet House Foundation off Fulton in Grand Rapids, MI
Book Green Fork Food & your venue with Sweet House to receive an in-house discount off our services
Green Fork Food’s Story
Two friends who shared a passion for food, and bringing people together with cooking a good meal for their friends and family wanted to expand on their core values and wanted to give more than the industry was able to give.
With Johns heavy background in restaurants, business & hospitality management and personal cheffing, food science and extroverted personality; Tiphani’s background in business management, digital design/advertising, cooking & omniverted personality, they combined their strengths & weaknessess to create the beginnings of a small company that is blossomed in the West Michigan Area and as far as Chicago.
The name Green Fork Food represents the core values of what John & Tiphani wanted to bring to the table with their company. Food that is locally sourced, health conscious and being environmentally conscious as possible. Menu’s that fit everyone’s palette with these values in mind as well as exploring the creative side of food. Their end goal to bring a Farm to Table
experience with a twist of fine dining.
We want to bring high quality cuts of meats and farm grown food to everyone’s table because we all deserve to experience something good to tie in with your gathering
and most importantly it’s healthy.”
Our biggest addition to the Green Fork Food was our mobile kitchen in 2023. As we grew, we both agreed that carting food in a hot box from point A to point B, kills the
quality of your food and can sometimes even ruin it. And most venues don’t have full kitchens spaces. So we invested in something that would change how cater’s work events.
“Even though technically we are private chefs who offer catering services, we wanted to bring to the table what our clients are paying for and that is good food, that is healthy,
local, and finished on site almost like it is made to order. Imagine bringing 100+ of your guests that you invited to your celebration to enjoy a fancy meal at a restaurant.
High quality meals made fresh. That is what our mobile kitchen does for you.”