Culinary inspiration came early for John Tesar. As a child growing up in the Hamptons, his mother’s passion for cooking was contagious. Dining on lamb chops, fresh fish and steak, there were never any leftovers or frozen dinners served in the Tesar household. His favorite reading material consisted of restaurant reviews and food sections of popular New York magazines and newspapers. His dream was to be a chef in New York City.

While attending New York University, John worked for several restaurants in the Hamptons before making the decision to go to Paris and study French cuisine at the prestigious La Varenne Ecole de Cuisine. He returned to the Hamptons and bought his first restaurant at the age of 24. Although John was experiencing a successful career in the Hamptons, his heart was set on owning a restaurant in New York City.

After manning the kitchen at some of New York’s hottest, trendiest restaurants, John’s childhood dream finally came true as he opened his first New York restaurant, 13 Barrow Street and received glowing reviews. Next, he opened Vine restaurant on Wall Street and managed 44 X Hell’s Kitchen, which landed him a spot on The Today Show, Rosie O’Donnell Show and Food Network.

After September 11, John moved west to experience a different taste of the culinary world. He joined East-West Partners Tahoe Mountain Club as corporate executive chef. He led the culinary program for three luxury golf courses, an upscale lake front restaurant and the creation and design of a mountain top resort.

In 2003, celebrity chef Rick Moonen lured John back to New York by offering him an opportunity to head up the kitchen operation as executive chef for his highly-acclaimed rm restaurant. With John’s expertise, Moonen was able to expand his restaurant operation into Las Vegas at the Mandalay Bay Hotel Resort & Casino. John was then sent to Las Vegas to oversee the operation of the 15,000 square-foot-restaurant, including an 80-seat fine dining room replica of rm restaurant in New York.

Offering extensive experience, vision and leadership, John Tesar was the perfect chef to lead the next era of fine-dining at The Mansion on Turtle Creek, A Rosewood Hotel. In October 2006, he joined The Mansion’s storied culinary team and soon unveiled a new menu of stylish, contemporary American cuisine. John continues to build on the incredible legacy founded at The Mansion. Since his arrival, his cuisine has already garnered extensive praise, including five-star reviews from both the Dallas Morning News and Modern Luxury Dallas.






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