Green Fork Chefs

  • John VanderJagt

    Culinary Director & Owner

    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.

  • Tiphani Druart

    Creative Director, Co-Owner & 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, but a labor of passion, 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 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, she cooking, that or dabbling in some form of arts like painting or digital works of art or photography.

  • Marge Chapdelaine

    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.

who is

GREEN FORK FOOD

You've may have heard of us but have you personally met us?

Hello we are Green Fork Food!

Chef John; Culinary Director, Owner & Executive Chef

Chef Tiphani; Creative Director, Co-Owner & Executive Sous Chef

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 put their skills together 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. 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."

You can find them working out of their mobile kitchen or at @chefshackgr in East Grand Rapids.