Goulette John - Goulette, John

John Goulette

Biography

Mentored by Ralph Conte in Rhode Island, moved to New York City to work for 3 Star Michelin restaurants, NY times award winners and various Michelin starred chefs. Although NYC has treated me well, the only phrase that burns the back of my mind is “just keep cooking” don’t over complicate it and they will come. -Ralph Conte

Which brings me to distilled where we can make great food, that is easily approachable, sourced properly, without over complicating the food.

Mentored by Ralph Conte in Rhode Island, moved to New York City to work for 3 Star Michelin restaurants, NY times award winners and various Michelin starred chefs. Although NYC has treated me well, the only phrase that burns the back of my mind is “just keep cooking” don’t over complicate it and they will come. -Ralph Conte

Which brings me to distilled where we can make great food, that is easily approachable, sourced properly, without over complicating the food.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? Mr. Taka - the Stamina Ramen What is your ultimate meal? Bucatini all' Amatriciana What three things are always in your pantry? 1. Butter 2. Flour 3. Yeast If you weren't a chef, what would you be? A history teacher. If you could cook with anyone, who would that be? My girlfriend. What’s your favorite NYCWFF memory? Never been!