Executive Chef John Ellsworth
Chef John Ellsworth began his career as a Sous Chef at the prestigious, five-diamond Meadowood Resort Hotel in Napa Valley California. He was promoted to Chef de Cuisine and eventually oversaw three restaurants on property. He then accepted a position as Executive Chef at Vintage Inn Hotel and Restaurant. There he oversaw all culinary operations, including a bar, restaurant and all banquet functions.
Chef Ellsworth relocated to Park City, Utah. Upon his arrival, he accepted a position as Executive Chef at the nationally rated Homestead Resort. Chef Ellsworth became renowned for his skill in creating sauces, and exquisite entrees. He was also equally skilled in mentoring; most of the staff who once worked under his tutelage are now successful Sous and Executive Chefs.
The next stop in his career was Yellowstone Conference Hotel, as Executive Chef and Director of Food & Beverage, supervising all outlets. Here he made a name for himself as the orchestrator to many elaborate private functions, as well as off-site catering. His culinary style has frequently been described as “Regional American Cuisine with French technique.”
Having lived in the Rocky Mountains, he developed a passion for trout fishing and skiing. He is an avid camper and outdoorsman. He and his wife are excited to explore the Imperial Sand Dunes and all the activities associated with the Colorado River.
Chef Ellsworth is committed to taking the Market Wine Bar Bistro to exciting & new culinary heights.