John started his career at the Ambassador Hotel in New York. Three years later he perfected his craft working the AM shift with the title of head pastry chef at the Oyster Bar at Grand Central Station and the evening shift as head pastry chef at Sardis Restaurant. At that time you could also find his pastries at the United Nations Delegates dining room. John was sought after by many well known big hotels and restaurants in New York but ultimately decided to go into business for himself. He has owned and operated shops in New York and in New Jersey before deciding to make the Swiss Pastry Shoppe in Scotch Plains his new place of business. To the delight of the neighborhood he has been here for over 30 years!