As Executive Chef of Bidwell, John Mooney has developed an innovative seasonal American menu, responsibly sourced from purveyors as local as his Union Market neighbors, and from Bidwell’s planned rooftop garden. Prior to opening Bidwell in January 2014 with business partner Mick O'Sullivan, John’s career took him on a winding, global culinary journey, creating menus and overseeing kitchen operations everywhere from India to Ireland and ultimately back to New York City and Washington D.C.
John’s culinary career began at Kendall Culinary School in Illinois, where he completed his internship working at The Signature Room at the 95th atop Chicago’s John Hancock Center. Upon graduation, John worked under celebrated Chefs Gabino Sotelino at nouvelle French restaurant Ambria and Chef Dean Fearing at The Mansion on Turtle Creek in Dallas.
In 1995, John was appointed Sous Chef at Washington D.C.’s high-end restaurant Red Sage, and Asian street food venture RAKU by restaurateur Mark Miller and Chef Randall Warder. In 1997, John traveled to New York to become the Sous Chef at Tapika restaurant and Michael Jordan’s The Steak House, working with Chef David Walzog and the Glazier Restaurant Group.
In 1998, he joined the team at the W Hotel New York, working with Drew Nieporent and Chef Michel Nischan to launch the hotel’s flagship restaurant, Heartbeat. At Heartbeat, John expanded his interest in seasonal, fresh and organic produce, working as Chef de Cuisine and later as Executive Chef. In 2004, John was named one of the ‘Best Hotel Chefs’ in the USA by the James Beard Foundation for his work at Heartbeat. Also in 2004, John was appointed corporate consulting Chef of India’s luxurious Taj Hotel group. Here, he opened India’s first organic restaurant, PURE by Michel Nischan, and re-opened New Delhi’s premier fine-dining restaurant, Orient Express.
In 2006, John moved to Dublin, Ireland, where he was appointed executive Chef at the iconic restaurant The Saddle Room in The Shelbourne Hotel. At the end of 2008, John returned to the United States to open Highland Manor in Apopka, Florida, alongside partner Mick O’Sullivan—whom he met at Red Sage.
It is with Mick that he opened Bell Book & Candle in 2010, where he remains Chef/Partner. Bell Book & Candle uses an aeroponic system to grow their vegetables on the roof of their West Village location. BB&C also received the sustainability award from Star Chefs for 2011. John and Mick are currently in the process of building a similar aeroponic rooftop garden on the top of Union Market for Bidwell.
On weekends and in good weather John conducts tours of Bidwell’s rooftop, shares information
about the process and how the produce is incorporated into the menu. This year, Mooney will
open an operating farm and event space on the island of Oahu called Kekale. In Hawaii he will
also be using Aeroponic gardening practices, in addition to growing 8 different types of
avocados, tropical fruits, and mangoes; his team will also keep bees.
